Snack, Sides and Starters
Lunchbox Bacon Veggie Scrolls
Prep 25 mins. /Cook 25 mins.
Serves 13
Average
Lunchbox Bacon Veggie Scrolls
Method
- Rub butter into flour until mixture resembles fine breadcrumbs. Make a well in the centre and add milk, stirring with a metal spatula or kitchen knife until mixture comes away from the sides of the bowl. Add a little extra milk, if required, at this stage, if mixture is dry.
- Knead on a lightly floured board until smooth. Roll dough into a 40cm x 25cm rectangle.
- Combine butter and mustard and thinly spread over dough. Sprinkle remaining ingredients over dough. Roll up along the longest side, like a Swiss roll.
- Slice roll into 3cm thick slices and place on a baking paper lined tray. Bake at 200oC for 25 minutes or until golden brown.
More Tips
- Scrolls are best made and enjoyed on the same day.
- Wrap individual scrolls and freeze for school lunches. Scrolls can be frozen for up to 1 month.
- Freeze leftovers on the day that they are made.
- Vary filling ingredients if desired. The following ingredients can also be used when making these scrolls - shaved smoked ham, sliced mushrooms, cooked and shredded BBQ chicken & BBQ sauce, chopped green capsicum, well drained pineapple pieces, semi dried tomatoes and pesto.
More Snack, Sides and Starters recipes
Avoid a "floury" white sauce
At the beginning of a white sauce always cook off the butter and flour over low heat for 1 minute to ensure the finished sauce doesn’t have a “floury” flavour. Remove from the heat before whisking in milk and returning back to the heat to thicken.