These tasty scrolls are fantastic to add to the lunchbox. We guarantee they will be a hit with kids both young and old!
*To make Gluten Free: replace both flours with gluten-free self-raising flour.
1. Pre-heat oven to 200°C (180°C fan-forced). Line a large baking tray with baking paper.
2. Combine both flours and yoghurt in a large mixing bowl and fold through until just combined. Pour mixture out onto a clean bench and use dry hands to lightly knead the dough into a ball.
3. Lightly dust the bench with flour and then roll the dough out into a rectangular shape roughly 1cm thick. Alternatively, roll the dough out between two sheets of baking paper.
4. Spread the tomato paste over the top of the dough and top with the diced tomatoes, capsicum, onion, oregano and cheese.
5. Roll the dough into a log and then cut into 2cm thick rounds, making 10 in total. Place the rolls onto a prepared tray and brush lightly with milk.
6. Bake for 30 minutes or until golden and firm to touch, allow to cool on a wire rack.
Serving suggestions: Feel free to substitute the diced vegetables with your favourite pizza toppings, canned drained pineapple pieces, diced olives, diced mushrooms or halved cherry tomatoes could all be used instead.
Storage tips: Refrigerate in an airtight container for up to 3 days. Can be wrapped individually and frozen for up to 2 months.
Kids in the kitchen: Depending on your child’s age and skill, they can help kneading the dough, adding the toppings and slicing the scrolls.
When preparing this recipe:
| Serving size: 1 scroll (120g) | Per serving | Per 100g |
|---|---|---|
| Energy (kJ) | 580 | 481 |
| Fat (g) | 3.1 | 2.5 |
| Saturated fat (g) | 1.9 | 1.5 |
| Carbohydrates (g) | 18.7 | 15.5 |
| Sugars (g) | 4.6 | 3.8 |
| Fibre (g) | 3.8 | 3.2 |
| Protein (g) | 7.3 | 6.0 |
| Sodium (mg) | 228 | 190 |
Healthy Eating
