Easy Ham and Cheese Scrolls

These easy Ham and Cheese Scrolls are made with just seven ingredients, are packed with flavour, perfect for lunchboxes plus they are freezer friendly too! You can enjoy these scrolls as a snack or a meal on their own and they are even a great savoury breakfast if you are on the go. You can double this recipe and both regular and Thermomix instructions also included.

Why you will love this recipe:

These Ham and Cheese Scrolls are really easy to make and use the same base dough recipe as my Hawaiian Pizza Scrolls and Vegemite and Cheese Scrolls and my favourite part of this recipe is that you don’t need to use any yeast when making this dough.

• Yeast free – this dough can be made within five minutes.
• Versatile – you can makes these scrolls larger or smaller if you wish.
• Lunchbox snack – the kids will love these scrolls in their lunchboxes.
• Freezer friendly – make these scrolls in advance and then store in the freezer until needed.

Ingredients:

• Self-raising flour – you can make your own by using plain flour and adding 2 teaspoons of baking powder.
• Ham – you can use any type of ham for this recipe.
• Mustard – to give these Ham and Cheese Scrolls a little extra kick, I like to add a couple of tablespoons of seeded mustard, however you can certainly leave this out if you prefer.
• Cheese – I used tasty (cheddar cheese) but you can also use mozzarella if you wish.

How to Make Ham and Cheese Scrolls

Making this scroll recipe really is simple:

1. Combine the flour, butter and salt.
2. Add the milk and combine before lightly kneading.
3. Roll out the dough and add the butter and mustard (if using)
4. Add the ham and cheese.
5. Starting from the long end, roll the dough to enclose.
6. Cut into pieces and place onto your baking tray.
7. Bake until golden.

Tips for Making Ham and Cheese Scrolls

• You can use tasty/cheddar cheese or mozzarella for this recipe.
• When adding the filling, leave a 2cm gap from the edge of the dough as this will ensure the filling ingredients don’t spill out when you are trying to roll the dough.
• To roll, start from the long edge furtherest away from you and roll towards you.
• If you find the dough is soft (this can happen if you are making these scrolls in a warm environment), pop the dough log into the fridge for 20 minutes to chill before cutting.
• For best results, use a sharp serrated knife to cut your scrolls.
• I also like to place the scrolls quite close together on the baking tray so that they rise up and not out when baking.
• I prefer to store these scrolls in the fridge and then bring to room temperature to enjoy.
• These scrolls can be frozen for up to three months.

More easy snack recipes:

• The BEST Pizza Scrolls
• Date Scones
• Apple and Cinnamon Scrolls
• Easy Corn and Zucchini Fritters
• Easy Savoury Muffin Recipe
• Vegemite and Cheese Scrolls
• Healthy Apricot Bliss Balls
• No Bake Lemon Slice
• Easy Scones | 4 Ingredient Recipe
• Milo Muffins Recipe

Easy Ham and Cheese Scrolls

Lauren

These Ham and Cheese Scrolls could not be easier to make! They are great for lunchboxes, freezer friendly and both regular and Thermomix instructions included.

4.5 from 4 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Course Snacks

Cuisine Australian

Servings 12 scrolls

Calories 190 kcal

Equipment

• Baking Tray

Ingredients

  

1x2x3x

• ▢ 2 cups self raising flour 300 grams plus a little extra to dust the bench
• ▢ 90 grams butter
• ▢ ½ teaspoon salt
• ▢ ⅔ cup milk 170 grams milk + 2 tablespoon extra
• ▢ 60 grams of butter
• ▢ 2 tablespoons seeded mustard optional
• ▢ 100 grams tasty cheese
• ▢ 150 grams ham

Instructions

 

• Preheat your oven to 210 degrees celsius (fan-forced) and line a tray with baking paper.
• Sift the self raising flour and salt together in a large bowl and rub in the butter until the mixture is the consistency of bread crumbs.
• Slowly add the milk and use a butter knife to combine.
• Tip the dough out onto a bench and knead until it forms a smooth ball. Use a rolling pin to roll dough out until you have a 30 x 40cm rectangle.
• Spread the butter and mustard (if using) over the dough, leaving a 2cm gap around the edges.
• Brush one long edge with a little milk.
• Scatter the ham and cheese over the dough.
• Starting at the long side (without milk) carefully roll the dough until enclosed.
• Cut into 12 slices – approximately 2cm thick.
• Place on a baking tray and sprinkle with a little extra grated cheese.
• Bake in oven for 25 minutes or until golden brown on top and cooked through.

Thermomix Instructions

• Preheat your oven to 210 degrees celsius (fan-forced) and line a tray with baking paper.
• Place the flour, butter and salt into the Thermomix bowl and mix for 10 seconds on speed 9 until mixture is the same consistency as bread crumbs.
• Add the milk and mix for 7 seconds on speed 4 to combine.
• Use the kneading function to knead the dough for 2 minutes
• Turn the dough out onto a floured bench and using a rolling pin, roll the dough out until you have a 30cm x 40cm rectangle.
• Spread the butter and mustard (if using) over the dough, leaving a 2cm gap around the edges.
• Brush one long edge with a little milk.
• Scatter the ham and cheese over the dough.
• Starting at the long side (without milk) carefully roll the dough until enclosed.
• Cut into 12 slices – approximately 2cm thick.
• Place on a baking tray and sprinkle with a little extra grated cheese.
• Bake in oven for 25 minutes or until golden brown on top and cooked through.

Notes

• You can use tasty/cheddar cheese or mozzarella for this recipe.
• When adding the filling, leave a 2cm gap from the edge of the dough as this will ensure the filling ingredients don’t spill out when you are trying to roll the dough.
• To roll, start from the long edge furtherest away from you and roll towards you.
• If you find the dough is soft (this can happen if you are making these scrolls in a warm environment), pop the dough log into the fridge for 20 minutes to chill before cutting.
• For best results, use a sharp serrated knife to cut your scrolls.
• I also like to place the scrolls quite close together on the baking tray so that they rise up and not out when baking.
• I prefer to store these scrolls in the fridge and then bring to room temperature to enjoy.
• These scrolls can be frozen for up to three months.

Nutrition

Serving: 0gCalories: 190kcalCarbohydrates: 16gProtein: 8gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 29mgSodium: 375mgPotassium: 97mgFiber: 1gSugar: 1gVitamin A: 245IUVitamin C: 1mgCalcium: 91mgIron: 1mg

Keyword Easy Recipes, Lunchbox Snacks, Scrolls, Thermomix

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