Snack, Sides and Starters
Lunchbox Bacon Veggie Scrolls
Prep 25 mins. /Cook 25 mins.
Serves 13
Average
Lunchbox Bacon Veggie Scrolls
Ingredients
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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.
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Saute with butter
Melt butter on a medium heat. The butter must be hot otherwise it will be absorbed and the food becomes soggy rather than crispy. The food should "sizzle" when added to the pan.