Wholemeal Savoury Swirls

I baked these this morning to use up a small portion of leftover lentil bolognese that I found lurking in the freezer.  My 3 daughters enjoyed them for an after school snack.  These Wholemeal Savoury Swirls would be fab in lunchboxes, taken on a picnic or even a savoury breakfast or brunch on the go.

Wholemeal Savoury Swirls

Bread dough:

250g white bread flour

250g wholemeal bread flour

7g sachet dried yeast

1 tsp salt

375ml lukewarm water

Filling:

Leftover lentil Bolognese or tomato based pasta sauce

1 Tblsp fresh oregano, finely chopped (optional)

Any other toppings you fancy: grated courgette, finely diced pepper, shredded ham

Grated cheddar, plus extra for sprinkling on top

Put all the bread dough ingredients in the bowl of a stand mixer and mix on a low speed until a dough forms.  Knead the dough for 5 minutes until smooth and elastic.  Put the dough into in a lightly oiled bowl, cover with cling-film, then leave to prove until doubled in size.  This should take about an hour.

Once the dough has proved knock it back then roll out on a lightly floured surface until you have a rectangle measuring 40cm x 30cm (16 x 12 inches).

Brush the pasta sauce or leftover lentil Bolognese over the dough, leaving a 1cm border.  Sprinkle with grated cheese then roll the dough up like a swiss roll.  Slice into 10 - 12 pieces.  Put the swirls cut side up onto a baking tray lined with non-stick baking paper.  Leaving approximately 1cm between the swirls.

Cover the swirls with lightly oiled cling film or a tea towel and leave to prove for another 30 minutes.  Preheat your oven to 200C/180C Fan.  Sprinkle a little extra grated cheese on top of the swirls then bake them for 25 – 30 minutes until they are golden brown.

I am submitting these Wholemeal Savoury Swirls to fresh From The Oven which is being hosted by Elizabeth's Kitchen this month and the Challenge is Picnic Breads.

I am also submitting this recipe to Credit Crunch Munch created by Camilla and Helen as I used leftover lentil bolognese as a filling for the Wholemeal Savoury Swirls and using budget range supermarket flour the bread dough costs 50p to make.

I am submitting these Wholemeal Savoury Swirls to Breakfast Club where the theme is Continental. Breakfast Club is a monthly blogging event created by Helen and hosted this month by A Kick At The Pantry Door.

And finally I am submitting this recipe to Kate from Turquoise Lemons' No Waste Food Challenge, a food blogging challenge inspired by the Love Food Hate Waste campaign designed to get us to use up our leftovers and food that might otherwise end up in the bin, in a bid to help prevent food waste.  The lovely Elizabeth's Kitchen is hosting this month.