This is a super easy recipe that your kids can make with you. It’s a yum dinner or weekend lunch and leftovers can be a yummy sandwich alternative in a lunchbox the following day. Play around with fillings to your taste – this combo works well for me to sneak a few extra veggies into fussy mr 4.
WHAT YOU NEED
2 cups self raising flour
1 tablespoon sugar
3/4 cup milk
some tomato paste to spread on – about 1/3 cup
italian herbs (oregano, parsely etc – the dried ones)
2 cups grated cheese
zucchini, capsicum, mushrooms all finely diced
WHAT TO DO:
Place flour and sugar in a bowl and rub in the butter to make it seem like breadcrumbs
Stir in milk and mix to make a sticky dough
Knead it for a few mins and then roll out with a rolling pin to make a rectangle (about 30cm by 40 cm ish – this varies)
Spead tomato paste all over the base then sprinkle in the herbs and toppings and finally cheese
Roll it up tightly and then using a serrated knife cut into slices – about 12
Pack them into a baking dish – (put the cut side upwards) – they should be in a single layer and quite ‘snug’
Bake them in the oven (about 150-180 deg) until browned lightly – 25-30 mins
– you can also make your own cheesymite scrolls using this same method but using vegemite instead of tomato paste and just cheese as a topping. Won’t need quite as long baking.
– I have also done a sweet version with apple compote spread and cinnamon and also a chocolate version with nutella. YUM!