Easy Cheesy Lunchbox Scrolls


Need some lunchbox inspiration? These Easy Cheesy Lunchbox Scrolls are so yum that everyone in the family will be snaffling them away.

What you’ll need :

1 ½ cups plain flour
1 ½ cups wholemeal flour
3 teaspoons baking soda
1 pinch Salt and cracked black pepper
60 grams chilled butter, chopped
¾ cup milk
3 tablespoons Mrs Balls Chutney (or whatever chutney floats your boat)
2 tablespoons tomato paste
2 teaspoons dried mixed herbs or thyme
2 spring onions, finely sliced
1 ½ packed cups grated cheese
1/2 zucchini grated
Extra milk, for brushing (may require more)

What you will need to do :

Preheat oven to 210°C

Quick-whisk the flour (don’t forget my whisk trick, just whisk it! Place the flour into a bowl and give it a good whisk to aerate and remove lumps. My cheats’ version of sifting)

Add baking powder, salt and pepper and herbs in a bowl and add the butter then using your fingertips, rub in the butter until the mixture resembles rough breadcrumbs. Toss in your chopped spring onion.

Make a well in the centre. Combine the milk with ½ cup water and pour the liquid into the well. Using a flat bladed knife, cut through the flour mixture until it comes together as a rough dough. If it’s too dry, add a little more water a teaspoon at a time.

Tip the dough onto a work surface dusted with flour and knead lightly until it can form a ball. Don’t overwork it. Roll out the dough to a rectangle approximately 30 x 40cm in size.

Mix your tomato paste and chutney together and smear over the entire surface, then sprinkle with cheese, cooled bacon and grated zucchini.

Roll up to form a big cigar. Slice the roll into pieces approximately 2cm wide and place scrolls so they are touching each other on a baking tray lined with baking paper. Brush each scroll with a little extra milk

Chuck them in the oven and bake for 25 minutes or until cooked through and crunchy. If the scrolls start to brown too quickly cover with foil

Cool on a wire rack then break apart.

Try one while they’re still warm!


This recipe was first published on Keepng UP With The Holsbys and has been re-published with permission 

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