After being thrilled with the results of my first batch of brioche dough, I simply had to turn it into something totally delicious. There has been a lot of sweet things filling up our kitchen lately, so I thought that some savoury brioche scrolls would be the perfect treat to offset all the sugar. And they are fantastic, Ben has already devoured quite a few. I hope that you have a wonderful weekend planned, maybe it will involve a little pottering in the kitchen. x
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Savoury Brioche

1 quantity of brioche dough
1/2 cup basil pesto
1 cup crumbled feta
1 cup grated tasty cheese
1/2 cup sundried tomatoes, roughly chopped
2 cups baby spinach
50g roughly pulled apart pancetta
Preheat oven to 180°C. Grease 12 texas muffin tins or small tin cans. On a well floured bench, roll dough into a rectangle measuring approximately 50cm x 30cm and 1cm thick. Position the dough so the longer side is facing you.
Spread over pesto dough, ensuring it is fully covered. Scatter feta, tasty cheese, sun dried tomatoes and pancetta generously over dough. Lay a thick layer of baby spinach the top. Roll up dough away from you to form a long long. Using a sharp knife, slice into 5cm wide slices - you should end up with around twelve scrolls. Place each scroll into a muffin tin, and brush with egg wash. Bake for around 20min, or until golden brown. Allow to cool before removing from tins.
Flavour variations
The choices are endless with what flavours you can add to these savoury scrolls. Try,
~ sun dried tomato pesto, caramelized onions and goats cheese
~ garlic butter, fresh basil, sun dried tomatoes and mozzarella
~ parma ham, baby spinach, caramelized onions, feta and parmesan
Have fun creating your own flavour combinations, I’d love to hear what you come up with. x