Roast Bell Pepper Scrolls

Firstly make the filling by roasting the bell pepper in a high oven till it looks soft and cooked.

Roughly chop the cooked bell pepper and throw it in a blender with the cream cheese and basil till combined.

(This is also served great as a dip).

Then make the bread by combining the first 8 ingredients and kneading for about 10 minutes, until smooth and elastic.

I cheat and throw it all in my bread maker and put on dough setting.

Let the dough rise for about 30 minutes in a warm place in a well oiled covered bowl.

Punch the dough down then roll out onto a floured surface into a long oval shape. Spread with bell pepper mix.

Roll up into a sausage and cut pieces a few inches wide.

Place close together on a baking tray then cover and let rise again for about 30 minutes in a warm place.

Meanwhile preheat a moderate oven.

Sprinkle scrolls with grated cheese.

Bake for about 20 minutes or until golden and hollow when tapped.

Great for a morning or afternoon tea or as part of an antipasto style platter.