Tomato cheese scrolls
Ingredients
- 2 cup Passata
1.6 kg Cheddar cheese
750 ml Full-fat milk
8 cup wholemeal self-raising flour
120 g Margarine
Instructions
- Preheat oven to 200°C. Line a large baking tray with baking paper. Sift flour into a large bowl. Add margarine. Using your fingertips, rub butter into flour until combined. Make a well in the centre.
- Pour milk into well. Using a flat-bladed knife, stir until mixture is almost combined. Using your hands, bring dough together into a ball. Turn onto a lightly floured surface. Gently knead dough until almost smooth. Using a rolling pin, roll dough out to a rectangle.
- Spread pasta sauce over dough, leaving a 3cm border along both long edges. Sprinkle half of cheese over sauce. Roll up dough firmly like a Swiss roll. Cut into relevant number of slices.
- Arrange scrolls close together on prepared tray, ensuring join is turned inwards so scrolls don't unroll while cooking. Sprinkle with remaining cheese.
- Bake for 18 to 20 minutes or until light golden and cooked through. Serve
Notes
Gluten-Free
- Swap: Use a gluten-free self-raising flour blend (1:1 for regular self-raising flour).
- Tip: Add ½ tsp xanthan gum if your blend doesn’t include it, for better texture and binding.
Dairy-Free
- Cheese: Use a dairy-free cheese alternative (like Bio Cheese, Sheese, or Daiya).
- Milk: Substitute with a plant-based milk (soy, oat, almond, or rice milk).
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