Thermobexta’s Hidden Veg Scrolls

Pumpkin Dough ScrollsThese scrolls are excellent to have in the freezer ready to go into lunch boxes.  Best of all – the kids won’t suspect a thing about all (or any of) the veges these contain, I promise 🙂  The great thing about this dough is that it suits a savoury or sweet filling, so change it up a bit if you like – see my recipe for Spelt Dough Scrolls for more filling ideas.

350g pumpkin, peeled, diced into 1-1.5cm cubes
270g water
2 tsp dried yeast
750g spelt flour (*see note underneath recipe for subbing this with bakers flour, if required)
2 tsp himalayan salt
1 tsp rapadura/coconut sugar/honey
250-300g Very Vege Pizza/Pasta Sauce
300g tasty cheese, diced into 1.5cm cubes

1. Place cheese in mixer bowl. Process for 8 seconds/speed 8/MC on, then remove from the bowl and set aside.

2. Place pumpkin in internal steaming basket and set in position, along with 500g water in the bowl. Steam for 15 minutes/100/speed 3/MC on.

3. Remove basket from bowl and set aside to cool a little – 20 minutes is sufficient, but don’t leave it any less than this or you could kill the yeast when you add it. Discard water left in bowl.

4. When the pumpkin has cooled down, transfer it to mixer bowl, along with the 270g water. Heat for 1.5 minutes/37/speed 1/MC on.

5. Add yeast, flour, salt and sugar. Mix for 6 seconds/speed 6/MC on, KNEAD/4 minutes/MC on.

6. Transfer dough to an oiled bowl and cover with cling wrap, or wrap the dough in a thermal mat. Leave in a warm place to double in size.

7. Flour your intended work surface – this is quite a sticky dough and you will need to make sure you flour the work surface generously or the dough may stick to it.

8. Unwrap dough, transfer it to your work surface and punch the air out of it – you may need to oil your hands. Sprinkle the dough with flour and roll out the dough into a large rectangle. Spread with the pizza sauce, leaving a 1-2cm strip bare along the top long edge. Sprinkle with the majority of the cheese, leaving a little aside to sprinkle on top of the rolled scrolls. Using a plastic knife, cut the dough into 18-20 strips, then roll individual scrolls, working from bottom to top of the dough. Place each scroll onto the prepared tray as you roll them.

9. When all scrolls are rolled, sprinkle with the remaining cheese and place into your cold oven.  Set temperature to 200°C and bake for 20-25 minutes, or until golden.

10. When cooked, remove from the oven and transfer to a wire rack to cool completely.

*If you’d like to make these with bakers flour instead of spelt flour, swap the same weight of flour and increase the water to 280g 🙂


37 thoughts on “Thermobexta’s Hidden Veg Scrolls

  1. These are a regular in our house. They go in my kids lunchboxes at least once a week, are great to bring to finger food parties, and excellent in the freezer for last minute meals /snacks. My kids are reeeeeeaaaalllly fussy, but they inhale these. Absolutely beautiful!


  2. Great – made this for lunches this week. I rolled mine as one big sausage and then cut. Think next time I need to roll a little thinner though. Might try with zucchini in dough? Wonder if anyone done that? Ah the challenges of school lunch boxes – when we want real food. Thanks Bec – you are a gem!


  3. I just made cheese scrolls, so good but the only problem is I’m unsure they will make it to the freezer for the kids lunches, they are just too yummy!!


  4. I just made these for the first time. A very easy recipe to follow and the dough was really nice to work with! I’m certain they will pass the ‘children’ test! Smelling lovely baking in my kitchen right now!


  5. Made these and my family love them! Can they be stored on the counter or do they need to go in the fridge? Aside from the ones in the freezer of course. Thanks Bec!


  6. These are so delicious! I love that there is veg in the dough & the sauce and no one had a clue. So clever Bec! Have you got the ‘Deceptively Delicious’ cook book by Jessica Seinfield? She has great ideas for hiding goodies into everyday meals/baking etc… Great book!


  7. Pure genius bec! We love them and will become a regular in meal planning. We nicknamed then larve scrolls. I even managed to cook them one handed as bub was upset.


  8. These scrolls are totally awesome! We even use the recipe for our pizza bases too. The recipe makes a fabulous amount meaning we can vary up with different types of things that we use it for. LOVE this recipe!


    1. Sorry for the delay in replying! Wholemeal flour will give a dense result and change the amount of liquid you will need. Replacing up to about half of the flour with wholemeal should be good and you will have to feel the dough while it’s kneading to feel if it needs a bit more water.


  9. Yum yum yum, 5 stars! This recipe is fabulous, I made them with the pizza saucce for school lunches. the kids have no idea they are eating a big serving of veggies. so tasty!!! I have frozen these and they defrost very well.


  10. So impressed with how these turned out! I even ran out of bakers flour after about 250g and made up the rest with plain flour and they still turned out soft and fluffy. (I did add 2 tsp of bread improver though in the hope that might make up for it!) Thanks Bec!!


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