Bacon and cheese scrolls are a delicious addition to the school lunchbox, either as a mid-morning snack or as a sandwich alternative. The amount and type of filling can be varied according to your child’s preferences and the scrolls are suitable for freezing.
2 cups (250 grams) self-raising flour
50 grams butter
pinch of salt
small can of evaporated milk (approx. 185 grams)
2 tablespoons tomato paste or barbeque paste
3 rashers bacon, diced
1/2 cup grated tasty cheese
mixed herbs – optional
olive oil, to spray
Preheat the oven to 180 degrees. Line a tray with baking paper, or alternatively spray with olive oil.
Dice the bacon rashers and cook in a lightly oiled fry pan. Set aside.
Sift the flour and mix the flour, butter and salt in a food processor until it makes crumbs. Alternatively you can place the flour and salt into a large mixing bowl and rub the butter through the flour by hand.
Once the mixture is combined, add the tin of evaporated milk and mix with a knife until a dough forms.
Turn the dough onto a floured surface and kneed it until smooth. Use a rolling pin to roll the dough into a rectangle of approximately 30cm x 24cm, then spread it with the tomato/BBQ paste and sprinkle with the toppings, leaving approximately 1 centimeter clear around the edge.
Once you have finished adding the toppings, carefully start rolling up the dough, starting at the long side. Then use a sharp serrated knife to trim the edges and cut the log into 12 equal slices.
Place the scrolls on the lined baking tray close together and bake for 15 minutes, or until golden.