Veggie scrolls made from scratch are easier than you think and are great for lunchboxes! The dough uses only three ingredients and you can make all sorts of flavours.
Makes: 15
Prep: 20 mins Cook: 20 mins
Ingredients
- ½ cup olives
- 1 large handful fresh spinach leaves
- 1 red capsicum
- 1 punnet cherry tomatoes
- 8-10 mushrooms
- 1 small zucchini
- ¾ cup cheese
- 1½ cups wholemeal self-raising flour
- 1½ cups white self-raising flour
- 1½ cups yoghurt
- ½ cup pesto, dip or tomato paste (use tomato paste for nut free)
Directions
- Turn oven to 200°C
- Line tray with baking paper
- Halve olives
- Wash vegetables
- Dice mushrooms, cherry tomatoes and capsicum
- Grate zucchini and cheese
- Sift flours in bowl and combine with wooden spoon
- Add yoghurt into flour and mix until it forms a soft dough
- Place dough on lightly floured surface and knead until smooth
- Roll out into a 20cm and 23cm rectangle
- Spread dip or tomato paste over dough, leaving a 1cm strip along 1 long side (top side)
- Sprinkle dough with tomatoes, red capsicum, mushrooms, spinach, zucchini and cheese
- Roll up, like a Swiss roll
- Cut into 12 – 15 rounds, being careful not to squash roll
- Lay scrolls flat onto prepared baking tray, about 3cm apart
- Bake for 15-20 minutes, or until golden brown. Allow to cool on a wire rack
Notes
Try using a range of ingredients to flavour the scrolls, sweet and savoury. You can even make cheese and vegemite scrolls using this recipe or cinnamon.
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