Cheesy Homemade Tomato Balsamic Relish Scrolls

Cheesy, saucy, dreamy. That’s my savory scrolls doused in a homemade balsamic relish and double the trouble of cheese. You won’t be able to stop at just one.

This recipe has been a long time in the making. Too dry, too much rise, too little rise, not naturally flavored, too salty, more sauce needed etc. You get the gist. Recipe testing is a thing. An edible and yummy thing but it’s also a very frustrating, repetitive and tiring thing. We got there in the end and I am so pleased to bring you these delicious savory scrolls made with a homemade balsamic tomato relish and a mix of cheeses for a little lecker snack.

For my vegan eaters, this dough is easily made vegan because it is an egg-less dough. Simply substitute the yogurt for vegan yogurt, add a little more of the baking powder and you are good to go. I have tested this vegan version as I always have your backs. Replace the feta and mozzarella for vegan versions or simply omit, adding more relish and a sprinkle of fresh or dried oregano instead.

One thing is certain though. Do not be stingy or create a “light” version of these scrolls with less relish and less cheese. The dough is made slightly dry for a reason as it allows for a good, thick lather of relish. When baked, this seeps into the dough, fluffing it up just as much as making a saucy, flavorful scroll.

If you don’t have time or simply aren’t interested in making your own relish, no worries. Make sure you use a relish that is not just a pasta sauce because the texture and flavors in a relish are very different to that of supermarket quality pasta sauce. Go to your local Italian deli or middle eastern shop and they should have a variety of different relishes (a chutney is also okay).

That’s all from me. Hope you guys enjoy this recipe and don’t forget to tag me when whipping up a batch of your own - Instagram handle @cecilevadas.

xx

Cecile

Homemade Tomato Balsamic Relish and Cheese Scrolls

Ingredients

For the Relish

2x400gram tins Italian whole tomatoes

2 small onions, thinly sliced

1/2 cup balsamic vinegar

1 1/2 cups white sugar

1/2 white wine vinegar

1/2 tsp salt

For the Dough

2 1/4 cups bread flour

2 tsp (15 grams) baking powder

1 tsp salt

1 1/2 cups greek yogurt

For the Filling

1 1/2 cups Tomato Balsamic Relish

2 cups grated mozzarella

1 cup feta, crumbled

1/4 cup vegetable oil

Method

For the Relish; Place the onions in a large pot with about two tablespoons of vegetable or canola oil. Cook on high heat for 4-5 minutes or until the onions begin to turn translucent. Add the salt and tomatoes, stir to combine and bring to the boil. Add the remaining ingredients and cook for 20-25 minutes or until thick and halved in size.

Sterilise 2-3 medium jars. Keep the filling amount out for use. These will keep for years without being opened in the cupboard but avoid direct light. One opened, store in the fridge for up to 3 months.

For the Dough; Pre heat the oven to 180 degrees Celsius and line a baking tray with parchment paper. In a large bowl, mix together the flour, salt and baking powder. Make a well in the centre and add the greek yoghurt. Fold the yoghurt in so the dough aerates rather than collapses. Once the ingredients come together, lightly flour a clean work surface.

Place the dough onto the floured surface and begin to knead with the palm of your hand, pushing in then folding on corner. Repeat until the dough tightens and forms into a smooth round ball. Leave to rest for 30 minutes.

Once rested, flour your work surface again and using a rolling pin, roll out the dough into a large rectangle (roughly 19’ x 14”). I mean rough rectangle because sometimes the dough will fight you to the end not to be stretched into this exact measurement.

Add the Filling; Cover the surface with the relish, spreading to the very edges of the whole rectangle then repeat with the cheese.

Beginning with the length closest to you, roll the dough so you have a tight cylinder shape. Cut into equal size pieces (roughly 12) and place on the baking tray, swirling side down. Brush with vegetable oil and bake for 20-25 minutes or until golden brown and puffy.

Remove from the oven and serve warm with homemade pesto or as is.