[Savoury Baking] NZ Cheats Pizza Scrolls

Heat a medium frying pan over high heat with a drizzle of olive oil. Add the onion and cook, tossing, until lightly browned and softened, 4-5 minutes. Reduce the heat to medium, add the garlic and cook until fragrant, 1 minute. Season and set aside.

Rub the butter into the basic sponge mix with your fingertips until resembling fine breadcrumbs. Add the Greek-style yoghurt, milk and a pinch of salt and pepper and mix until the dough comes together. Lightly flour a work surface with some of the remaining basic sponge mix. Tip out the dough and knead until smooth, 1-2 minutes.

Lightly flour the work surface again and roll the dough into a 40cm x 40cm rectangle. Spread over the tomato paste. Top with the onion. Top, evenly, with 1/2 the shredded cheddar cheese and half the basil pesto. Tightly roll the long side of the dough to form a log. Gently slice the log into 6 even scrolls. Assemble the scrolls, cut-side up, in a medium loaf tin. TIP: Trim the edges of the dough to make an even rectangle.

Bake the scrolls until lightly browned, 10-12 minutes. Remove from the oven and top with the remaining cheddar cheese. Return to the oven and bake until risen and golden brown, 6-8 minutes. Allow to cool for 15 minutes.