A flavour Aussies love in a delicious cheese-filled lunch box scroll! These cheese and Vegemite scrolls are easy to make and will become a favourite for Vegemite loving kids and grown-ups.
You can’t get much more Aussie than Vegemite and this cheesy Vegemite scrolls recipe is no exception!
WHAT IS VEGEMITE?
In case you aren’t from Australia, or you’ve somehow missed out on hearing about this very distinct spread, here’s the skinny on all things Vegemite.
In an attempt to create a spread that was a rich source of B vitamins, the Fred Walker Company, now known as the Kraft Food Company, first formulated Vegemite in 1922. It took a while before it found its name and its popularity. However, these days it’s rather un-Australian to dislike the veggie-loaded spread.
These days you can get Vegemite in many places around the world. Although, it’s not to everyone’s tastes! It has a strong flavour. This is why it’s a perfect addition to these savoury scrolls!
Cheese And Vegemite SCrolls
The method to make these Vegemite and cheese scrolls is quite simple and uses only a few ingredients. 4 actually!
All you need is Greek yogurt, flour, Vegemite and cheese!
Make your dough with the yogurt and flour. Once kneaded, roll out on a clean bench surface sprinkled with extra flour.
Take care to spread Vegemite across the top of your rolled dough. This can be tricky as it tends to stick to the dough.
Then cover with a layer of cheese. Roll your dough into a sausage shape and slice in 2cm wide sections.
Place your scrolls onto a prepared oven tray and bake for 20 minutes or until golden.
Tips for getting kids involved: This is a simple recipe and kids will love helping you mix and knead the dough. You can also have them help with rolling out the dough and sprinkling cheese on top. Younger kids will need your help with spreading the Vegemite, rolling and slicing the scrolls.
Can Vegemite Scrolls Be Frozen?
Yes. They sure can. Place them in freezer bags or in an airtight container in the freezer and they are good for several months.
When you want to eat your scrolls, pop them in the microwave long enough to defrost. Or take them out of the freezer a few hours earlier and they should be ready to eat.
- 1 cup Greek yoghurt
- 1 ½ cup self-raising flour
- 1 1/2 cup grated mozzarella cheese
- 2-3 tbsps Vegemite
- Pre-heat oven to approximately 200 degrees Celcius.
- Mix yoghurt and flour in a medium-sized bowl until well combined.
- Form into a dough ball and knead well. If still sticky to touch, add extra flour into your dough.
- Sprinkle extra flour over a well-cleaned benchtop
- Use a rolling pin to roll dough into a thin rectangle, around 1cm thick.
- Spread a thin layer of Vegemite across the top of your dough, taking care not to tear your dough.
- Sprinkle a layer of cheese on top.
- Roll from the long side of the dough until you form a sausage shape, with your fillings inside.
- Cut rolled dough into sections, approximately 2cm wide.
- Place on a lined baking tray so scroll is facing upward and bake for 20 minutes or until golden.
Tip: For sticky dough, add extra flour in small amounts to avoid making your dough too dry or crumbly. If you find this is the case, balance it out with a small amount of extra yogurt instead.
Are you a fan of Vegemite? Let me know in the comments and if you make this recipe, don’t forget to share a rating and tag me in your photos on Facebook or Instagram! I’d love to see.