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Healthy Cheesymite Scrolls

Healthy Cheesymite Scrolls
  • Dairy Free
  • Gluten Free

2 cups (~240g) self raising flour of choice
2 tbsp (30g) softened butter or reduced fat dairy/nondairy spread
3/4 cup cold buttermilk
2 heaped tblspns Mighty Mite or Vegemite for a non-GF version
3/4 cup (~75g) reduced fat grated cheese

1. In a bowl, mix together your choice of flour and the butter/spread with a fork until the mix resembles coarse bread crumbs. Don't worry too much about incorporating all of the butter as it will mix in later.
2. Next, add your buttermilk, stirring until your dough begins to form.
3. Cover your mixing bowl with cling wrap and refrigerate for around half an hour to chill the dough.
4. Once your dough has chilled, place a piece of baking paper onto a large chopping board or clean bench top. Place your dough on top, and then place another sheet of baking paper on top.
5. Roll your dough into a rectangle of even thickness, about 23cmx33cm/9"x13".
6. Place your rolled dough onto a cookie sheet still on the baking paper. and place back into the fridge to chill for another 30 minutes.
7. Just before taking your dough out of the fridge, get out your fillings
8. Get out your dough and place onto your board or clean bench top. Take off your top piece of baking paper and then place back onto the dough, flip the dough over and take off what was the bottom piece of baking paper (this just stops it sticking later).
9. Spread your vegemite/mighty mite over the top of your dough, spreading to cover the entire surface area.
10. Next, sprinkle your grated cheese right across the dough, spreading to cover the entire surface area.
11. Now, use your baking paper to roll your dough into a long scroll
12. Once your dough is in a tight log/scroll shape, wrap it up in the baking paper and place it into the fridge
to chill once more, this time only for 10-15 minutes.
13. Meanwhile, place baking paper onto two baking sheets and preheat your oven to 180ºC/355ºF
14. Get out your dough and slice into 8 pieces. Place your sliced pieces onto your prepared baking tray leaving room for the scrolls to spread. We placed 6 scrolls onto each baking tray.
15. Bake for 10-15 minutes, or until your dough is cooked through and your cheese is bubbly and golden.
16. Leave to cool slightly before serving.
To store: the scrolls will keep in an airtight container at room temperature for about 2 days (possibly longer but ours have only ever lasted 2 days before they disappeared, if that). You can also freeze them in zip lock bags for quick and easy lunches or snacks, just defrost them when you want to eat them!

Recipe submitted by Kristy Sayer of Southern in Law

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