Makes approximately 25 mini scrolls


  • 2 cups wholemeal flour
  • 1 cup Greek yoghurt
  • 5 tbsp pesto
  • ~100g sundried tomato strips


  1. Preheat oven to 200 degrees.
  2. In a large bowl, mix together flour and yoghurt to form a dough. Split dough into 4 sections. 
  3. Roll out each section into a thin rectangle (approximately 0.5cm thin)
  4. Spread 1 tablespoon of pesto onto each rectangle and evenly sprinkle sundried tomato strips on top.
  5. Roll up the rectangle from the short side until it forms one long scroll. Cut the scroll into 3cm pieces and place on a lined baking tray.
  6. Bake for 10-15 minutes until golden.

*Optional: serve with crumbled feta cheese and fresh basil to add brightness and extra flavour to your dish!

Recipe contributions by student Nutritionist Tahlia Claringbold from the Nourish Naturally team.
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