And just like that, the Summer holidays have come to a close. School uniforms have been ironed, school and day-care bags have been cleaned, and school lunches are again, inevitably, on my mind.

I returned to work part-time last week too, which means that organising lunches and meals in advance is even more of a necessity. I’ve decided to make Sundays my  preparation day – with the hope that an hour or so of food preparation on Sunday will make things a lot easier during the rushed weekday mornings.

Sandwiches are made and frozen, fruit and vegetables are sliced, eggs are boiled and, on this particular occasion, a big batch of savoury scrolls was baked.

These were made even easier by using ready-made puff pastry. For all I had to do was top the sheets of pastry (I went with cheesy vegemite and “‘pizza”), roll them, slice and bake.

And while the kids demolished quite a few scrolls straight from the oven, the others were packaged up and placed in the freezer for a quick ‘grab and go’ addition to the lunchbox. My kids don’t mind eating the scrolls cold once thawed, however you can easily re-heat them for 10 minutes or so in the oven if you are wanting a nice after-school treat. 

And they made a pretty moreish afternoon snack for the grownups too!

Print Recipe

Easy savoury scrolls

Course

Baking

Cuisine

Baking

Prep Time

10 minutes

Cook Time

15 minutes

Servings

scrolls

Ingredients

• 4 sheets puff pastry partially thawed
• 3 tbs vegemite (or more or less to taste)
• 2 tbs tomato paste (or more or less to taste)
• 100 g ham shredded
• 2 cups grated cheese (tasty or mozarella, or a combination both!)
• 1 egg whisked lightly

Course Baking Cuisine Baking Prep Time 10 minutes Cook Time 15 minutes Servings scrolls Ingredients 4 sheets puff pastry partially thawed 3 tbs vegemite (or more or less to taste) 2 tbs tomato paste (or more or less to taste) 100 g ham shredded 2 cups grated cheese (tasty or mozarella, or a combination both!) 1 egg whisked lightly

Instructions

1. Preheat oven to 175C (fan forced) and line 2 trays with baking paper.
2. Place two pastry sheets on a clean work surface. Spread with vegemite and top with half of the cheese. Roll up to enclose filling - brushing the edge with a little of the beaten egg to seal.
3. Place the other two pasty sheets on a clean work surface. Spread with the tomato paste, and top with ham and the remaining cheese. Roll up to enclose filling - brushing the edge with a little of the beaten egg to seal.
4. Slice each roll into 8 pieces. Place the pieces, cut side up, on the lined baking trays. Brush the tops with a little beaten egg at this stage if you'd like the scrolls to be even more golden brown).
5. Bake for 15 to 18 minutes, or until puffed up and golden brown. Allow to cool on the tray for 5 minutes, then move to a wire rack.
6. Serve warm or cool.

Share this Recipe