These scrolls are so versatile. They can be eaten straight from the oven, or cold from the smoko bag.
Eating savoury scrolls for “smoko” can be quite satisfying for several reasons.
Warm savory scrolls provide a sense of comfort, especially during a quick break. The combination of soft dough, gooey cheese, and flavorful fillings can be very satisfying and filling.
Super easy to grab and eat on the go, making them ideal for a short break. They don’t require utensils and can be enjoyed with just your hands, making them convenient for a quick snack.
The carbohydrates in the dough provide a quick energy boost, which can be beneficial during a mid-morning or mid-afternoon break when energy levels may be dipping.
How do I roll up the scrolls?
Rolling up savory scroll dough is similar to rolling cinnamon rolls. Here’s a basic step-by-step guide to help you:
- Prepare the Dough: After you have made your savoury dough, roll it out into a rectangle on a lightly floured surface. The thickness of the dough will depend on your preference, but typically aim for about 6mm – 12mm.
- Add Fillings: Spread your desired fillings evenly over the surface of the dough, leaving a small border around the edges to prevent the fillings from oozing out when rolled.
- Roll the Dough: Starting from one of the longer sides of the rectangle, carefully roll the dough into a tight cylinder. Use both hands to gently guide the dough as you roll, ensuring it stays tight and even.
- Seal the Edge: Once you’ve rolled up the dough completely, pinch the seam tightly to seal it. This will help keep the scroll together during baking.
- Slice the Scroll: Using a sharp knife or a bench scraper, cut the rolled dough into individual scrolls. You can make the slices as thick or thin as you prefer, but aim for consistency to ensure even baking.
Remember to handle the dough gently to avoid deflating it, and don’t worry if the filling oozes out a bit – it adds to the deliciousness! Enjoy your homemade savory scrolls fresh out of the oven.
Tips to remember
1. If you are getting your butter straight from the fridge – grate the butter to bring it up to room temperature.
2. If you despise rubbing butter like I do – then place the scone ingredients in the cake mixer and use your whisk attachment to rub the butter into fine crumbs.
3. If you don’t have any self raising flour, then use regular flour and 1 1/2 teaspoons of baking powder for each cup of flour.
4. If you are afraid of the scrolls spreading on a regular tray you could place each segment in a muffin tray, or use a dish with sides so they can’t go far.
What are some other options to put in savoury scrolls?
There are numerous delicious options for fillings when making savory scrolls. Here are some popular choices:
- Cheese: Shredded cheese such as mozzarella, cheddar, parmesan, or feta can add gooeyness and flavor to savory scrolls.
- Herbs: Fresh or dried herbs like basil, oregano, thyme, rosemary, or parsley can enhance the savory flavor profile.
- Meats: Cooked meats such as ham, bacon, sausage, pepperoni, or shredded chicken can add protein and heartiness to the scrolls.
- Vegetables: Sautéed or roasted vegetables like spinach, mushrooms, bell peppers, onions, tomatoes, or zucchini can provide texture and flavor.
- Pesto: Spread a layer of basil pesto or sun-dried tomato pesto for a burst of flavor and moisture.
- Sauces: Tomato sauce, barbecue sauce, or caramelised onion relish.
- Olives: Sliced black or green olives can provide a salty and tangy flavor to the filling.
- Sun-dried Tomatoes: Chopped sun-dried tomatoes can add a concentrated tomato flavor and chewy texture.
- Caramelized Onions: Sweet and savory caramelized onions can add depth of flavor to the scrolls.
Feel free to mix and match these ingredients according to your taste preferences to create your own unique savory scroll recipes!
If you like scones and scrolls make sure to check out my;
Pappy’s scones https://whatsforsmoko.com/2020/05/06/pappis-scones/
Date scones https://whatsforsmoko.com/2020/08/05/soft-and-sweet-date-scones/
Cinnamon scrolls https://whatsforsmoko.com/2020/05/08/cinnamon-scrolls/
Penny’s savoury scrolls https://whatsforsmoko.com/2021/08/03/pennys-pinwheels/
My favourite bowl for mixing scone dough is from the Mason Mixing bowl collection.
Savoury Scrolls
Ingredients
- 2 cups self raising flour
- 90 grams softened butter
- 1 pinch salt
- ¾ cup milk (180mls)
- 200 grams grated cheese (1 1/2 cups)
- ¾ cup tomato relish
- 4 rashers diced bacon (ham is a great alternative)
- chopped spring onions or parsley
Instructions
- Pre heat the oven to 180 degrees celcius
- Rub together the butter, flour and salt.I like to put mine into the cake mixer with the whisk attachment for a quick and easy easy to rub the butter.
- Pour in the milk and mix with a knife or dough whisk until it forms a soft ball.
- Tip out onto a floured surface.
- Sprinkle a little more flour on top, and roll out until the dough is about 1cm thick rectangle.
- Spread tomato relish over the dough, leaving an edge of about 2cm (so that when you roll it up none of the filling squishes out).
- Add plenty of grated tasty cheese.
- Add bacon or ham (they taste great without too).
- Roll up tightly ending with the edge with the gap (the relish will help seal the roll).
- Cut the ends off of the roll to make them tidy.
- Slice into twelve even slices.
- Place on a lined tray with a gap between each one. Don’t make your gap too big because you don’t want them to spread too far. You want them to touch when cooked.
- Cook for 20 ish mins.
