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!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 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
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.
Meanwhile place all cheeses into Thermomix bowl and mill 7-8 sec/speed 8.
Use a little of the melted butter to prepare a rectangular baking dish.
Roll dough into a large rectangle and brush with more butter.
Spread almost all of the cheese on the dough being sure to cover all the edges. Sprinkle with freshly ground pepper.
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.
Drizzle with remaining butter, top with remaining cheese and place in a cold oven set to 200°C for 20 minutes or until golden.
(Using a cold oven gives you a little extra rise as the oven heats up!)