Sometimes recipes are created from not having exactly the right ingredients and normally these are creative little winners. I wanted to make scrolls for Mr5 to have at school instead of sandwiches but I didn’t have any frozen puff pastry and nor did I have any mince. So instead of packing them in the car and going to the crazy supermarket again, I used what I had in the house.
I decided to make bread dough in the bread machine and I have 5 uncooked sausages sitting in the fridge from our sausage sizzle lunch on Saturday. And that is how this creative recipe was made – and they were given two thumbs up from everyone.
So next time you don’t have the exact ingredients you need for a recipe, don’t be scared to improvise and you might just make something that is better then the original.
1 Serve of dough (you can use frozen puff pastry if you like)
1 Serve of sausage roll mix (I replaced the mince in this recipe for the 5 uncooked sausages. I simply squeezed the sausage mince out of the sausage skin (discard the skin)
LETS PUT IT ALL TOGETHER
1. Once you have made your dough (or defrosted the puff pastry), and sausage roll mince you are ready to get rolling. Roll the dough out to form a rectangle shape (about 40cm x 20cm x 1mm).
2. Take some of the sausage roll mince and spread on to the dough (or pastry). You only want a thin layer and you want to leave a 1cm edge on the sort end at the end so you can seal your roll.
3. Start at the end closest to you and roll tightly to form a log. Cut into 2cm slices and place onto a lined baking tray. Place into a 200 degree celcius oven (don’t preheat the oven, you will need the heating time to help the dough rise a little before it cooks). Bake for 20 – 25 minutes or until lightly golden and everything looks cooked. For the last minute place some grated or sliced cheese on top of each scroll and place back into the oven to melt.
4. Remove from the oven and allow to cool completely before storing.
Makes approx 20 scrolls
Freezer friendly: Once completely cooled place into zip lock bags and freezer for up to 3 months. Defrost in the fridge the night before placing into the lunchbox.
Store in an airtight container in the fridge for up to 5 days.