veggie scrolls

A colourful makeover of a party favourite this is a tasty way to pack some vegetables into your party snacks!
Veggie Scolls
egg free, freezer friendly, nut free, vegetarian

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

  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 a soft dough
  9. Place dough on lightly floured surface and knead until smooth
  10. Roll out into 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.

Veggie Scrolls

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