Veggie scrolls made from scratch. They are easier than you think and great for lunchboxes! The dough uses only three ingredients and you can make all sorts of flavours.

Makes : 12 – 15 scrolls
 Prep: 20 mins    Cook : 15-20 mins

 Ingredients

• 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)
• 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
• Baking paper

Directions

1. Turn oven to 200°C
2. Line tray with baking paper
3. Halve olives
4. Wash vegetables
5. Dice mushrooms, cherry tomatoes and capsicum
6. Grate zucchini and cheese
7. Sift flours in bowl and combine with wooden spoon
8. Add yoghurt into flour and mix until it forms into soft dough
9. Place dough on lightly floured surface and kneed until smooth
10. Roll out onto a 20cm and 23cm rectangle
11. Spread dip or tomato paste over dough, leaving a 1cm strip along 1 long side (top side)
12. Sprinkle dough with tomatoes, red capsicum, mushrooms, spinach, zucchini and cheese
13. Roll up, like a Swiss roll
14. Cut into 12 – 15 rounds, being careful not to squash roll
15. Lay scrolls flat onto prepared baking tray, about 3cm apart
16. 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.