I won’t bore you any more today with tales of my non-eating children (although the eldest is getting a bit more adventurous), and while I serve up veggies in their natural form every day, I also sneak in the ones they’re not eating. Balance is everything, haha.
I’ve been using hidden veggie sauce on pasta, in sandwiches, on pizza, basically anywhere I can get it. It’s based on this one, but changes with the week (don’t be fooled by the unimpressed look on Smalls’s face. She liked it. I think). I just put on a pot of tinned tomatoes and add whatever’s happening in the refrigerator. Cook till super-soft, check for seasoning (sometimes I add a little honey), and puree. Party on.
This one had half an onion, a clove of garlic, 1/4 sweet potato, 1/4 capsicum, two mushrooms, a small carrot, broccoli stalks, a rib of celery, and a couple of pieces of cauliflower.
Add to the scroll dough with cheese, roll up, bake 10-15 minutes. Voila!Print
It’s hard getting my fussy kiddos to eat a variety of veg, so I put them in scrolls. The upside is that they’re delicious as well!
- 290ml lukewarm water7
- 7g dried yeast
- 1 teaspoon sugar
- 3 cups plain flour
- 2 cups tasty cheese, grated
- 1-2 cup hidden veggie sauce
- To make the pizza dough, add yeast and water with the sugar and let sit for five minutes. In a large bowl, add the flour and the salt. Pour in the water.
- I did this in the breadmaker, but by hand just incorporate the ingredients until they come together.
Turn the dough out onto a floured surface and knead until smooth and elastic (about 10 minutes) (no need to do this if you’ve made it in the breadmaker).
- Put back in the bowl and cover. Leave to rise in a warm place until doubled in volume (half an hour to an hour). Gather your cheese and sauce supplies.
- Punch the dough down and give it a quick knead. Roll out into a large rectangle on a floured surface. I left it about a centimetre thick.
- Cover the dough with the veggie sauce. Then add grated tasty cheese right to the edges, but leaving a strip about a centimetre wide down one of the longest sides.
- Roll up from the widest edge (sometimes I need a spatula or knife to help lift it off the bench if I’ve been a bit stingy with the flour) until you have a fat little roll.
- Slice crossways at one-inch intervals and lay them cut side down on a greased baking tray.
- Bake at about 180C for 10-15 minutes, or until dough is cooked through and browned. Best on the day they’re made, but can be frozen.
Keywords: veggie scrolls, cheese and tomato scrolls, pizza scrolls, hidden veggie scrolls