Preparation time: 25 minutes
Cooking time: 25-30 minutes
500g butternut pumpkin
2 cups (300g) self-raising flour
1 teaspoon salt
30g butter, chopped
1 tablespoon milk
1/3 cup (80mL) tomato pasta sauce
1 cup (100g) grated tasty cheese
100g finely sliced salami, chopped
1. Preheat the oven to 190°C, and line a large baking tray with non-stick baking paper. Peel and deseed the pumpkin and cut into 2cm cubes. Steam until tender, then drain well, cool and mash until smooth.
2. Combine the flour and salt in a large bowl. Using your fingertips, rub the butter into the flour. Make a well in the centre. Add the pumpkin and milk to the flour. Stir gently with a wooden spoon to combine, then use your hands to gather into a ball of dough (it will be quite soft). Turn out onto a lightly floured sheet of non-stick baking paper. Using a lightly floured rolling pin, roll the dough out to a 36cm x 24cm rectangle.
3. Spread pasta sauce over dough, leavinga 3cm border along both long edges. Sprinkle the cheese and salami over the sauce. Roll up the dough firmly from a long side (use the paper to help roll it), then cut into 12 slices, to form the scrolls.
4. Arrange the scrolls, cut-side down, close together on the prepared oven tray, tucking the ends inwards so they don’t unroll during cooking. Bake them for about 20 minutes, or until lightly browned and cooked through. Serve warm or at room temperature.
Make sure the pumpkin isn’t too wet or the dough will be too soft to roll. Sprinkle it with a little flour when rolling out, if necessary.