... sprinkle with one-quarter of the ham mixture. Roll pastry, enclosing filling. Cut ... Ham; Entrees; Seafood free; Leftover; Spinach; Christmas leftovers; Peanut free; High protein; Appetisers; High fibre; Australian; Scroll ...
... over ham and cheese. Starting at one long side, roll dough tightly and trim edges. Cut roll into 12 ... scrolls in pans for 5 minutes before removing with baking paper onto a wire rack to cool. Categories: Low sugar; Ham ...
... and grated cheese. Roll up from long side and cut into 3cm thick slices. Place cut-side up onto tray. Bake for 20 minutes until golden. Categories: High protein; Low sugar; Italian; Scroll; Ham; Baking; Quick and easy ...
... as mozzarella and Cheddar, grated, 75 g wafer-thin ham shredded, 1 handful basil chopped. Method: Place the yeast ... then slice into eight pieces. Arrange the rolled-up pizza scrolls side by side on a lightly oiled heavy ...
... sheet and spread it with the tomato sauce. Add the ham slices on top and then sprinkle on the grated cheese. Roll the pastry back up as tightly as you can. Cut the roll into 8 slices, each approximately 2cm thick and lay ...
... baking paper on oven trays. Get some flour and set aside for benchtop and rolling pin. Mix yogurt and flour together into a dough. Roll flat. Sprinkle ham, cheese, and capsicum on top. You can add pinapple or olives or ...
... ready-made puff pastry, 1 egg beaten, to glaze. Method: Mix together the mayonnaise, cheeses, chilli and ham in a bowl. Roll out the pastry on a lightly floured work surface until about 3mm thick. Cut out 8-10 circles ...
... chopped, 350 g pork shoulder diced, 2 tbs diced Serrano ham, 2 large potatoes peeled and diced, 2 red peppers ... if necessary. Lightly dust a board and rolling pin with flour, and roll out the dough into a rectangle, about ...
... a ball and pulls away from the side of the pan. Remove from heat and cool for 5 minutes. Finely chop 100g of ham and slice remaining 50g. Beat in egg, a little at a time until well combined and smooth. Stir in chopped ...
... . Grease a 3-litre (12-cup) shallow ovenproof dish. Place croissant bases on a chopping board. Top with ham and sliced cheese, then croissant tops. Arrange in prepared dish. Whisk eggs, cream and mustard in a jug. Season ...
... . Place on lined baking trays. Top with 1/4 cup grated parmesan, 2 finely chopped slices of D'Orsogna Premium Australian Ham Off The Bone, then another 1/4 cup grated parmesan. Bake in a preheated oven at 200°C/180°C fan ...
... baking paper and spread with tomato paste, sprinkle evenly with all other ingredients. Roll lengthways tightly into a long scroll, give the log a bit of a roll on your bench to ensure it is not going to break apart on ...
... the pastry). Sprinkle with cinnamon. Fold pastry in half widthways to cover bottoms of apples. Roll pastry to form a scroll and place on tray. Bake for 15 minutes or until pastry is golden. Drizzle apple roses with maple ...
... forced). Line two large oven trays with baking paper. Roll the dough between two sheets of baking paper to a ... a warm place for 30 mins to prove. Bake bunny scrolls for 20 minutes until golden. Cool slightly. To make icing ...
... recipe a twist with these party-perfect sausage roll scrolls. Ready in three steps, it's an easy choice for fuss-free entertaining. Ingredients: 500 g caramelised onion & Angus beef sausages casings removed and discarded ...
... help you get started.Continue rolling and press to seal. Cut roll in half with a floured knife, then cut each half in half again, then cut each piece in half again to get 8 scrolls. Place scrolls on lined tray. Bake in ...
... the top half of each pastry strip. Fold pastry in half lengthways to cover filling. Roll pastry to form a scroll. Place each scroll in a prepared pan hole. Repeat with remaining filo, butter and feta mixture to make ...
... rectangle. Spread with cinnamon butter. Starting from one long end, roll up to form a log. Cut into 3cm-thick slices. Arrange ... until smooth and creamy. Set aside. Bake scrolls for 20 minutes or until risen and golden. ...
... or until smooth. Using a lightly floured rolling pin, roll out dough to a 45x55cm rectangle. Spread ... and stand for 30 minutes or until dough rises slightly. Bake scrolls for 20 minutes or until risen and golden. To make ...
... then sprinkle over pastry. Rub sugar mixture onto pastry. Roll up tightly to enclose. Slice into 1.5cm pieces. ... to form a thin, smooth icing. Serve cinnamon scrolls drizzled with vanilla icing. Categories: Egg free; ...
... Cut the roll into 2 cm thick slices and lay on a lined baking tray with the swirl facing upwards. Bake in the preheated oven for about 20 minutes or till golden and cooked through. Categories: Snacks; Australian; Scroll ...
... leaving a 1cm border on 1 long side. Starting at opposite side of border, roll up to enclose filling. Trim ends, then cut into 12 even pieces. Arrange scrolls, cut-sides up, in slow-cooker bowl. Lay a tea towel on top of ...
... Knead gently until just smooth. Using a lightly floured rolling pin, roll out dough to a 20 x 45cm rectangle. ... free; Soy free; Egg free; Peanut free; Australian; Scroll; Back to school; Aug 2022; Tree nut free; Picnic ...
... lightly floured surface. Knead dough for 1 minute then roll out to a 25x40cm rectangle about 2cm thick. ... and lemon juice. Spread scrolls with warm icing and serve. Categories: Australian; Scroll; Desserts; Seafood free; ...
... Turn onto a lightly floured surface and knead gently. Roll out to 25x20cm rectangle about 2cm thick. Leaving a ... and close together. Bake for 18-20 minutes, until scrolls are golden. Transfer to a wire rack and drizzle ...
... fruit mixture, leaving a 3cm border on the far side. Roll up from the long edge. Cut into 12x3cm-long pieces and ... Serve warm or cold. Categories: Snacks; Stone fruit; Scroll; Halal; Seafood free; Baking; Soy free; European ...
... cheese and vegemite? Make your own moreish Vegemite scrolls at home with this easy recipe using ready-made ... forced. Grease a 12-hole, 1/3-cup capacity muffin pan. Roll 1 dough ball on a lightly floured surface to form a 20 ...
... floured surface. Knead for 5 minutes until smooth. Roll the dough out to form a large 40x30cm rectangle. ... a smooth paste. Drizzle over scrolls and serve. Categories: Apple; Australian; Scroll; Desserts; Seafood free; Low ...
... sheet on a chopping board, spread Vegemite and sprinkle cheese on top. Roll pastry sheet and cut into 10 equal portions. Place cut up scrolls onto lined baking tray and brush with egg mixture. Sprinkle with a little ...
... a floured work surface and gently knock it back. Roll it out into a rectangle, measuring about 40 x 30cm ... glaze until the sugar has dissolved. Brush on the rolls. Sprinkle over the mixed remaining sugar and cinnamon, and ...
... and discard lining paper from pan. Trim sides of sponge. Starting at one short end, use baking paper to tightly roll up the sponge cake. Stand cake for 2 minutes. Unroll and stand for 20 minutes until just cooled. To ...
... opposite ends with a little egg. Starting at end with mixture, roll to enclose filling. Cut each roll in half crossways to make 4 smaller rolls. Transfer rolls to tray. Brush with a little egg and sprinkle with seeds ...
... Spoon 1/4 trout mixture along one long edge leaving a 4cm border on each side. Roll over, fold in sides and continue to roll up enclosing filling. Place onto prepared tray. Repeat with remaining. Spray with olive oil and ...
... 1 tbs mince mixture onto each piece of filo, leaving a 2cm border on each side. Fold in sides and roll up to enclose filling. Put onto prepared tray. Repeat with remaining filo and filling. Spray and bake for 15 minutes ...
... cool. Turn out dough on a lightly floured surface. Roll out to a 30x42cm rectangle, with the long side closest ... pink icing to serve (see tip). Categories: Apple; Scroll; Desserts; Seafood free; Soy free; Tree nut free; ...
... over dough. Sprinkle sultana mixture evenly over butter. Roll up dough from long side. Cut into 3cm-thick ... . Drizzle icing over buns and serve. Categories: Easter; Scroll; Desserts; Baking; British. Complexity: 3.
... . Lay a second sheet on top and press down firmly. Roll up firmly. Cut into 2cm-thick slices and lay, cut- ... for 15 minutes or until golden. Categories: Australian; Scroll; Christmas; Low ingredient; Snacks. Complexity: 2.
... the pastry.) Sprinkle with cinnamon. Fold pastry in half widthways to cover bottoms of apricot. Roll pastry to form a scroll. Place half of the apricot roses in the air-fryer basket. Cook for 10 minutes or until pastry ...
... , 1 tbs oregano chopped, 2 clove garlic crushed. Method: Scrolls: Preheat oven to 210°C. Combine 1/3 cup chopped ... each with herb mixture, sprinkle with grated parmesan and roll up. Cut into 2cm thick slices and place onto ...
... , until 1cm thick. Place the butter in the centre of the dough. Fold the dough over it. Chill for 1 hour. Roll out the dough on a lightly floured surface to a 30 - 15cm rectangle. Fold the right third to the centre, then ...
... and cream with a wire whisk for 1-2 minutes or until the custard thickens. Cover and refrigerate until use. Roll the chilled dough out between 2 sheets of non-stick baking paper to make a 35cm x 25cm rectangle. Using a ...
... side 5cm in from the edge and leaving a 4cm gap at the sides. Roll up halfway, then fold in sides and complete rolling to the end. Do not roll too tightly as this will cause the pastry to split during baking. Transfer to ...
... in baking paper and refrigerate for 30 minutes. Place dough on a lightly floured surface. Using a lightly dusted rolling pin, gently roll dough out to a 24cm square. Fold in 2 ends to meet in the middle, then fold dough ...
... to combine. Turn mixture onto a lightly floured surface. Knead for 10 minutes or until smooth. Divide into 8 portions. Roll each portion into a ball and place on a tray. Cover loosely with plastic wrap and set aside in a ...
... in the bowl and fold to combine. Put to one side. Roll the dough on the floured surface. Aim for a thickness of ... across the dough, then spread apple mixture evenly. Roll the dough to form a classic strudel shape - plump ...
... . Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. On a lightly floured surface, roll a dough ball into a 10 x 50cm rectangle. Spread one-quarter of the pesto over dough, leaving a 2cm border ...
... it down over the bottom third. Lightly press together the edges to seal the parcel. Give the dough a quarter turn. Roll out again and fold as before, wrap in cling film, and chill in the fridge for at least 20 minutes ...
... on a clean work surface, spraying each sheet with oil. Spoon ¼ of the spinach mixture evenly along one long edge. Roll up to form a log. Starting at one end, shape log into a coil. Repeat process to make 4 coils in ...
... sugar. Method: Brush the pastry with some of the beaten egg, then sprinkle with the muscovado sugar and orange rind. Roll one edge of the pastry until it reaches the centre. Do the same from the opposite edge until both ...
... . Meanwhile, preheat oven to 180°C. Combine the apple, blueberries, caster sugar and cinnamon in a large bowl. Roll out the pastry on a lightly floured surface until 3mm thick. Cut out rounds using a 13cm diameter saucer ...
... feta crumbled. Method: Preheat oven to 200°C/180°C fan-forced. Line 2 baking trays with baking paper. Using a rolling pin, roll 1 pastry sheet until large enough to cut out a 25cm round. Cut out round and place on 1 tray ...
... to low and cook, stirring occasionally, until heated through, about 3 minutes. Let cool. Divide the dough into 8 equal balls. Roll out each into a 18cm round. Cut each round in half, one at a time, and shape into a cone ...
... surface and briefly and lightly knead until smooth. Wrap in cling film and chill in the fridge for 10 minutes. Roll out the pastry on a lightly floured surface until it is about 5mm thick and large enough to fill the tin ...
... egg, then add enough wine to make a soft dough. Knead until smooth. On a lightly floured work surface, roll out the pastry thinly and cut into 16 squares, each measuring roughly 7.5cm. Dust 4 cannoli moulds withflour and ...
... and press mushroom mixture over mustard. Place on to long edge of pastry with spinach. Fold sides in and roll pastry to enclose filling. Brush with remaining margarine spread and place onto a tray lined with baking paper ...
... parmesan mixture, then repeat oiling and layering until you've used half the filo sheets. Starting from one long edge, roll into a log. Brush top with garlic oil and set aside. Repeat to make a second log. Preheat oven ...
... and paper, repeat until all wonton skins have been cooked. Combine sugar and cinnamon in a bowl. Roll shells in cinnamon sugar to coat. Fill with custard mixture and dust with icing sugar. Serve immediately. Categories ...
... 1 tbs cream cheese mixture. Strain strawberry mixture and spread 3 tsp over cream cheese. Starting from long sides, roll up into tight logs and cut in half lengthways. Turn cut sides up, twist the halves together like a ...
... . Fold the pastry over the prosciutto and press firmly. Starting at the short end of the strip, roll up firmly. Place roses into a greased baking pan. Repeat with remaining strips. Brush potato petals with remaining ...
... into 12 pieces, approximately 20g each. Work with 1 piece at a time and cover remainder with a damp cloth. Roll out on a lightly greased surface until 12cm across. Cut in half, wet the straight side with a little water ...
... so that the rounded sides are half over the edge. Fold the pastry up over the apple to meet the other edge. Roll up from the short side to form a rose shape. Place into a muffin hole. Repeat with remaining pastry, nut ...
... into a 2cm-thick disc. Wrap in baking paper. Refrigerate for 20-30 minutes or until firm enough to roll out. Variation: To make chocolate shortcrust pastry, process 2 tbs premium cocoa powder with flour, sugar and butter ...
... rhubarb mixture along one long edge of pastry, leaving a 5cm border along shorter ends. Fold short ends in and roll up to enclose filling. Place strudel, seam-side down, on remaining tray. Spray top with oil. Bake for 30 ...
... Place half of the mixture along one side, leaving 4cm at each end. Brush pastry with a little of the egg and roll up, tucking ends under. Transfer to tray and brush top with egg. Repeat to form a second loaf. Bake for 30 ...
... moist crumble. Turn onto a lightly floured surface and knead until a dough forms. Divide dough into 2 portions. Roll out 1 portion between 2 sheets of baking paper until very thin (very thin makes crisp cannoli). Grease ...
... 4 strips, crossways. Spread 2 tsp choc hazelnut spread at one end of each strip leaving 1cm on each edge. Roll up firmly from short end, folding in sides as you go. Repeat with remaining ingredients. Place on tray and ...
... pack of 6 puff pastry sheets plus 2 extra that I had in the freezer. I cut 1 circle from each sheet and then re-roll the leftovers to best I can to get a few more out. I try not to use this as the pastry becomes a little ...
... . Fold remaining pastry over filling and fold again, forming a thick long strip. Spray with olive oil. Roll pastry, forming a snail. Repeat with remaining pastry and filling. Place pastry snails into prepared tins. Spray ...
... each sheet into 9 squares. Lightly grease cannelloni pasta tubes. Place a tube across a square of the pastry and roll so that the points overlap. Dab corner with a little beaten egg to seal and press firmly. Repeat with ...
... well combined. Set aside for 2 hours in a warm spot to allow dough to rise. Divide dough into 30 pieces. Roll into a smooth ball and press on 30 anchovy fillets or olives into the centre of each. Fill deep saucepan with ...
... with remaining sheets. Spoon apple mixture along one long side leaving 5cm on each end. Fold ends in and roll up enclosing filling. Transfer to prepared tray. Spray strudel with oil. Bake for 20-25 mins or until golden ...
... heat and simmer gently, stirring occasionally, for 8 minutes until apple is just soft. Remove from heat. Cool. Roll out pastry on lightly floured surface until 3mm thick. Cut out 8x15cm circles. Add ricotta to the apple ...
... along one long edge of pastry, leaving a 5cm border at shorter ends. Fold short ends in over filling and roll up to enclose. Place strudel, seam-side down, on tray. Spray top with oil. Bake for 30 minutes or until ...
... pastry, leaving a 5cm border on long edges and a 3cm border on short ends. Fold short ends in and roll up to enclose filling. Place strudel, seam-side down, on tray. Spray top with oil. Sprinkle with reserved nut mixture ...
... the ricotta mixture along one long end, leaving a 3cm border along shorter ends. Fold short ends in and roll up to enclose. Place strudel, seam-side down, on tray. Spray with oil. Repeat with remaining pastry and filling ...
... . Spread ricotta mixture along one long end, leaving a 3cm border on shorter ends. Fold short ends in and roll up to enclose. Place strudel, seam-side down, on tray. Spray top with oil. Repeat with remaining pastry and ...
... slices slightly overhanging the edge. Fold pastry to cover nectarine. Brush pastry with egg. Starting from one short end, roll pastry and press end to seal. Place each rose in a muffin case. Bake for 40 minutes or until ...
... . Spoon filling along one long side of the pastry, leaving a 5cm border at each end. Fold in ends and roll up firmly. Place seam-side down on the tray. Brush top with butter and sprinkle with remaining sugar. Bake for ...
... top. Then fold the pastry in half so that the top of the apple still protrudes over. Starting from the left, roll each strip of pastry and put straight in a muffin patty pan. Put each of the pastries in their patty pans ...
... mixture along 1 short end. Brush opposite end with a little egg. Starting at end with apple mixture, roll up pastry, folding in sides to enclose filling. Place on tray. Brush with a little egg. Repeat with remaining ...
... the fried vegetables have cooled slightly, place in a bowl with the rest of the ingredients apart from the pastry. Roll out the pastry and cut out about 16 circles using a circular glass or cup. Place a little of the ...
... and flatten into discs. Place a spoonful of onion filling in the middle of each andseal the edges around it. Roll into balls, flatten into discs and set aside. Heat oil in a large, deep pan. Drop the dough into the ...
... pieces and flatten into discs. Place a spoonful of pea filling in the middle of each andseal the edges around it. Roll into balls, flatten into discs and set aside. Heat oil in a large, deep pan. Drop the dough into the ...
... sheet on a flat surface, then spray with oil. Fold in half crossways. Place ¼ cup beef mixture along shortside. Roll to enclose filling, then pinch and shape ends to form cracker shape. Place on a baking tray lined with ...
... Mix well and cook for 10 minutes, then allow to cool for 5 minutes. Meanwhile, on a floured work surface, roll out the cooled pastry 5mm thick. Using the biscuit cutter, cut out 10-12 rounds of pastry. Place 1 tablespoon ...
... and knead until smooth, 3 minutes. Wrap dough in cling film and let rest at room temperature for 30 minutes. Roll out dough to a 2mm thickness. Stamp out 20 rounds with the cookie cutter. Place 1 tsp of filling in the ...
... paper. Knead together the leftover pastry scraps from the prehistoric pies until smooth. Break off walnut-sized pieces and roll into a long rope. Cut into 10cm lengths. Make a cut into each end 2cm long and curl each ...
... paste. Knead gently for 2 minutes. Leave to rest for 2-3 minutes at room temperature. To form the empanadas, roll the pastry out on a floured surface to about 3mm thick, adding more flour if needed. Cut out 10 rounds ...
... Remove from the heat and stir in the tuna and parsley. Season with salt and pepper. Preheat the oven to 190°C. Roll out the dough to a thickness of 2mm. Cut out 24 rounds with a 9cm round cookie cutter. Fill each with a ...
... to bubble for 2-3 minutes until evaporated. Remove from the heat, stir in the mascarpone and season to taste. Roll out the pastry into a rectangular shape until it forms a thin layer and cut into four. Spoon one-quarter ...
... the surface so the custard doesn't form a skin, then leave to cool. Meanwhile, on a lightly floured surface, roll the pastry out into a 23 × 30cm rectangle and place on a lightly oiled baking sheet. With a knife, score ...
... pears are well coated in the sauce. Arrange the pears in the base of the prepared tin in a single layer. Roll out the pastry on a lightly floured work surface to a circle slightly larger than the tin and place over the ...
... place one-quarter of the fruit in the centre of each rectangle. Tuck in the ends of the pastry and roll into sausage shapes. Place the strudels on a baking sheet, brush with the remaining honey and bake in a preheated ...
... the pork to the pan with the pepper, stir through and continue to cook for 10-12 minutes, then leave to cool. Roll out the pastry on a lightly floured work surface until about 5 mm thick. Using a small plate, cut out 8 x ...
... and form into sticks 8 cm long. Preheat the oven to 180°C. Divide the pastry into about 50 small balls. Roll out the balls thinly into rectangles and place a stick of almond paste on each one. Close the pastry around the ...
... bowl, make a hollow in the centre and add in all the other ingredients except the oil. Knead the dough thoroughly, then roll out and cut into 10 x 8 cm rectangles, 2.5 cm thick. Twist the rectangles and join the two ends ...
Ingredients: 3 sheet frozen ready rolled puff pastry partially thawed, 0.25 cup white sugar, 2 tbs icing sugar, 1 orange rind finely grated and juiced, 0.5 tsp ground cinnamon, 1 tbs honey, 150 g fresh ricotta, 1 egg ...
Ingredients: 6 sheets Woolworths ready-rolled puff pastry, 2 tbs cornflour, 0.75 cup milk, 1 leek, 0.5 cup coarsely grated vintage cheddar, 1.5 tsp Dijon mustard, 75 g kale and spinach leaves, 0.25 cup sesame seeds, 1 ...
... 30 minutes. When ready to use, remove from fridge and allow to soften for 10 minutes before rolling. Categories: Soy free; Vegetarian; Low salt; Peanut free; Seafood free; Sesame free; Tree nut free; Halal; Pescatarian ...
Ingredients: 6 sheets frozen ready rolled puff pastry partially thawed, 300 g leftover roasted turkey shredded, 1 small carrot finely diced, 1 stick celery finely diced, 1 small brown onion finely diced, 1 free range egg ...
Close button, press enter to close it or press tab to move onto the next section.
The login was not successful.
Quick Links Section. Everyday Rewards information, hit enter to see Everyday Rewards details or tab to move to next Quick Link.
Quick Link.
Quick Link. Press Tab to move to My Account Section, or shift+tab to move back to Lists quick link.
My Account Link.
My Account Link. Press Tab to move to Logout Section, or shift+tab to move back to Delivery Unlimited.
of my Woolworths account.