Ham and Cheese Scroll Recipe
These easy Ham and Cheese Scrolls could not be easier to make! They are great for lunchboxes, freezer friendly and both regular and Thermomix instructions included.
Servings: 12 scrolls
Calories: 190kcal
Cost: $10
Equipment
- 1 x Baking Tray
Ingredients
- 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
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.
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: 0g | Calories: 190kcal | Carbohydrates: 16g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 375mg | Potassium: 97mg | Fiber: 1g | Sugar: 1g | Vitamin A: 245IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 1mg