This Kiwi classic is an all time favourite at Mrs Rogers HQ. As much as we love OG Cheesymite version, occasionally we like to mix it up with more sophisticated ingredients-hello pesto and sun-dried tomatoes! The best part? This scroll recipe can be used to accommodate any flavour combo you like (we promise not to judge)!
Pre-heat oven to 180 degrees C on fan bake. Line a baking tray with baking paper.
Empty 350g Mrs Rogers Dough base into a large mixing bowl. Set aside the rest of the dough base (40g) for dusting the bench. Add the greek yoghurt into the bowl and mix until a smooth dough forms.
Transfer the dough onto a well floured surface. Roll the dough into a 20x30cm rectangle.
For Cheesymite scrolls:
Spread softened butter all over the rolled out dough, followed by marmite. Cover with cheese. Roll the dough from the long side.
For Pesto scrolls:
Spread the pesto over the rolled out dough. If using, sprinkle sun-dried tomatoes over. Cover with grated cheese. Roll the dough from the long side.
Use a knife to cut into 9 pieces. Place on the line tray and bake for 15 minutes, until golden.
Ingredients
Directions
Pre-heat oven to 180 degrees C on fan bake. Line a baking tray with baking paper.
Empty 350g Mrs Rogers Dough base into a large mixing bowl. Set aside the rest of the dough base (40g) for dusting the bench. Add the greek yoghurt into the bowl and mix until a smooth dough forms.
Transfer the dough onto a well floured surface. Roll the dough into a 20x30cm rectangle.
For Cheesymite scrolls:
Spread softened butter all over the rolled out dough, followed by marmite. Cover with cheese. Roll the dough from the long side.
For Pesto scrolls:
Spread the pesto over the rolled out dough. If using, sprinkle sun-dried tomatoes over. Cover with grated cheese. Roll the dough from the long side.
Use a knife to cut into 9 pieces. Place on the line tray and bake for 15 minutes, until golden.
