Thursday, 24 November 2011

Pizza Scrolls / Cheese & Vegemite Scrolls.

I made these last weekend for lunch so I thought I'd share the recipe. I reckon scones, scone rounds & scrolls are just as Australian as Meat Pie. Cheesymite bread scrolls can now be found in most suburban bakeries, but we've all been making these in our kitchens for years.
Any scone dough can be used, if you have a favourite, but do leave the sugar in. With both the tomato paste & Vegemite versions it's good to have a little sweetness in the dough. Vegemite has a love/hate following, but we love it here, it's an Aussie thing right?

Pizza Scrolls

Makes approx  2 dozen, can be frozen for 2 weeks once cooked.

Scone dough
3 cups self raising flour
1 tblspn sugar
1 tspn salt
60g butter or margarine (cold)
1 1/4 cups milk (approx)
Filling
Tomato paste
diced ham
finely diced onion
grated cheese
Italian dried herbs.
Optional fillings - crushed pineapple, diced capsicum, diced salami, fresh herbs etc. 

Preheat oven to 180c, grease 2 large baking trays.
Sift flour & salt into a bowl. Add sugar. Rub in butter until mixture resembles fine breadcrumbs. Add enough milk to form a soft dough. Knead out on a floured board and roll out to form a large rectangle approx 5mm thick.
Spread dough with a thin layer of tomato paste, leave a little around the edges bare, to allow for spread when you roll. Sprinkle with other fillings of your choice, finish with a good layer of grated cheese.
Roll dough up at long side to form a long sausage shape. I tend to stretch out the middle a bit to make uniform size rolls. Slice into rounds approx 4cm thick & place scrolls flat side down onto baking trays.
You can brush with extra milk, but they brown & rise evenly without it.
Bake at 180c for 15 - 20 mins until they look like mine (helpful aren't I).

For Cheese & Vegemite scrolls, roll out the same way. You need to get the right ratio of Vegemite & cheese, so I usually put a thin spread of Vegemite on the dough & a lot of grated cheese.
So they look like this when they're cooked. (only for the kids I know). 


Variations - you can make sweet versions with the dough, use a tin of Nestle Topnfill to make caramel scrolls, sprinkle a little brown sugar & cinnamon on top before you put them in the oven, Jam scrolls, Nutella & crushed nuts etc. Just a hint though if you make sweet ones, use baking paper on your trays as they tend to stick.
Have fun,
Jenny.

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I love reading your comments, and I'm very happy to help you with any questions about my patterns. The comments are moderated only to stop spam mail coming through, so your comment will be published as soon as I get a chance to check them - thanks Jen.