Cheesey Scrolls, without Vegemite

Name: Thermomix recipe: Cheesey Scrolls, without Vegemite
Prep time: 10 min
Cook time: 20 min
Ingredients: 500 Grams bakers or strong flour; 2 Teaspoons dried yeast; 40 Grams Extra Virgin Olive Oil (EVOO); Pinches pink salt flakes; 300 Grams warm water (tepid); 40 Grams butter melted; 300 Grams mixed cubed cheeses of choice (Dutch Leydon, Vintage Cheddar and Grana Padano ~ or good Parmesan, mozzarella); Generous amount of cracked black pepper

Makes 16 Prep Time 10 minutes Cook Time 20 minutes Rated: Print

If you are not a big fan of vegemite scrolls then here is your vegemite free, cheesy as it comes, version!

We have added loads of lovely cheese to keep you doing a happy taste dance, and these are perfect for lunch boxes, straight from the freezer in ziploc bags. Fresh as they were when they came out of the oven. Easy solution for morning tea, or lunches!

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Need

500 Grams bakers or strong flour
2 Teaspoons dried yeast
40 Grams Extra Virgin Olive Oil (EVOO) BUY
Pinches pink salt flakes BUY
300 Grams warm water (tepid)
40 Grams butter melted BUY
300 Grams mixed cubed cheeses of choice (Dutch Leydon, Vintage Cheddar and Grana Padano ~ or good Parmesan, mozzarella)
Generous amount of cracked black pepper

Do

1: Make dough by placing flour, yeast, EVOO, salt and water into Thermomix bowl and mix 6 sec/speed 6. Knead 2 min/Interval. Wrap tightly in Silpat mat and allow to prove until doubled.
2: Meanwhile place all cheeses into Thermomix bowl and mill 7-8 sec/speed 8.
3: Use a little of the melted butter to prepare a rectangular baking dish.
4: Roll dough into a large rectangle and brush with more butter.
5: Spread almost all of the cheese on the dough being sure to cover all the edges. Sprinkle with freshly ground pepper.
6: Roll into large sausage shape and then cut through using pastry scraper. Turn filling side up and arrange in baking dish next to each other so there are no gaps. Allow to rise a little.
7: Drizzle with remaining butter, top with remaining cheese and place in a cold oven set to 200°C for 20 minutes or until golden.
8: (Using a cold oven gives you a little extra rise as the oven heats up!)

SERVE HOT!

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!