Step by step instructions for making these easy and delicious homemade Cheese and Vegemite Scrolls, also known as Cheesy-mite Scrolls.
I usually make the scrolls the night before and add to the kids lunchboxes or have them fresh on weekends for lunch.  You could use the base of this recipe for many different varieties:
- ham and cheese
- bacon and cheese
- ham, capsicum, pineapple and cheese
- ham, pineapple and cheese
- chicken and sweet chilli
- pizza sauce and cheese
- salami and cheese
- vegemite and cheese
- spinach and fetta
- sundried tomatoes, basil and cheese
- ham, tomato and cheese
- pesto and cheese
Make the dough, find full recipe below. Â I make my dough on a silicon mat, as it’s a tedious job to clean the dough off the kitchen bench.
Roll to form a rectangle that is roughly 40cm x 25cm (this is not a thermomix recipe, I just use a large silicon mat from Thermomix).
Spread vegemite over the dough using a blunt knife, then sprinkle cheese over the top.
Roll up the dough starting from a long side first.
Cut 10 x 4cm pieces from the roll. Place these pieces close together, cut side up on a greased baking tray.
Bake in the oven for 15-20 min or until golden.
A great, non sandwich idea for the lunchboxes. Find lunch box ideas here.
Cheese and Vegemite Scrolls
|
Prep Time |
Cook Time |
Total Time |
|
15 mins |
20 mins |
35 mins |
- 3 cups SR Flour
- Pinch Salt
- 50g butter
- 1-1 1/2 cups milk
- 1-2 tbsp Vegemite
- 1 cup grated cheese
- 1/2 cup grated cheese, extra
Instructions
- Pre-heat oven to 220C.
- Sift flour and salt into a bowl.
- Rub in the butter until the mixture resembles fine breadcrumbs.
- Stir in enough milk to make a soft dough.
- Knead on a lightly floured board.
- Roll to form a rectangle that is roughly 40cm x 25cm.
- Spread vegemite over the dough using a blunt knife.
- Sprinkle cheese over the top.
- Roll up the dough starting from a long side first.
- Cut 10 x 4cm pieces from the roll.
- Place these pieces close together, cut side up on a greased baking tray.
- Sprinkle the extra cheese over the top.
- Bake in the oven for 15-20 min or until golden.
By Kat – The Organised Housewife
Â
30 comments
I’ve always wanted to give these a go, will try making them today, thanks Kat.
How did they turn out Jac, so easy to make hope you all enjoyed them 🙂
Do you ever make your dough in the thermi?
Not for this recipe as it’s really easy to make in a bowl and mix with my hands, but I do make bacon and cheese scrolls (which I am yet to blog about) in my thermomix and also my pizza dough. 🙂
Thank you for the inspiration! How would these freeze? Bake and then freeze or freeze before baking? Wanting to do a big batch for school lunches!
I bake and then freeze them in an airtight container, I don’t wrap them as I like to keep my plastic usage to a minimum, but I find they don’t get any freezer burn if they are in the freezer in a good airtight container.
Thank you for reposting this recipe – my boys had so much fun making these with me today. So much yummier than store bought and no hassle getting them to eat their lunch when they make it!
I agree too, they are better than store ones, especially when they are fresh from the oven.
Made these for the first time today with a view to making my son’s lunchbox a bit more varied & turned out really well! Really looking forward to making with the other suggested ingredients too! Thank you for re-posting as had intended to make them a year ago!
I made some with pesto, ham and cheese on the weekend, they were nice, but the vegemite and cheese were the biggest hit!
What is Vegemite?
It is Australian, abit like marmite,promite I think it us called
Great timing, I was about to do a search for this recipe. Thanks Katrina
Love this recipe. Pizza version is a hit in our house. Ham and cheese for kids (simple) and add sundried tomatoes and capsicum for adults. Freeze well for an easy lunch for anyone in the family. Thanks for a great recipe 🙂
do you have some of your receipes for a thermomix ?
Trying this recipe out today.
Have you ever frozen them? How do they go defrosting ???
Thanks !!
yes I freeze them all the time, I usually make a double batch on weekends, we eat one lot for lunch that day and the others get frozen and I place directly into school lunchboxes frozen and they are always defrosted by morning tea time.
Thank you for sharing your great lunch ideas
My pleasure Jessica! I hope they are helpful. Kat x
Great recipe thank you, always feel like I’m winning when I have lunchbox options in the freezer on hand. ?
Oh me too Karen! Glad you like the recipe 🙂 Thanks for sharing. Kat x
I made these today, except I found the dough was very sticky and the whole thing was very messy! Any tips on avoiding this?
I did use wholemeal SR flour which had been in the freezer and cold butter – would that have have affected the end result?
Thanks!
Interesting Louise, this hasn’t happened to me before. The cold ingredients would be fine, but perhaps you’ve added too much milk. The recipe asks for 1-1 1/2 cups of milk, and this does need to be gauged. I would recommend adding the milk slowly, just a little at a time. I hope this helps. Kat 🙂
Would these work okay with gluten free SR flour do you think?
Hi Katrina,
How does your dough turn out when cooked? I did a different recipie and the dough came out a little hard and dry.
The dough turns out well for me, but I have found that you need to gauge the milk in this recipe Norm. You may need a little less or a little more to get the consistency you like. You could also try kneading the flour for a bit longer. I hope this helps 🙂 Kat x
Do you just lay single layer of ham over before rolling, or how are ham and cheese scrolls made? Same for chicken and sweet chilli, what chicken so you use?
Michael I would use a single layer of ham and cheese – although you can add more depending on how meaty you’d like your scrolls. For chicken scrolls you could use something as simple as a BBQ chicken from the supermarket. Hope this helps 🙂
Hi Kat, could you make the dough the night before … keep in fridge… to be baked first thing in the morning?
This dough would be fine to prep the night before and keep in the fridge Susie 🙂