Ham and cheese scrolls
Ham and cheese scrolls are a hit with the kids school lunch boxes. They are easy to make and freeze well.
We choose to eat nitrate free ham and bacon. Most processed or packaged meat contains nitrates and nitrites, preservatives to help promote the longevity of the meat and stop it going rancid. Woolworths stock a nitrate free ham and bacon- d’orsogna brand. There are other options around, check your local deli, health food store or online.
You will notice in this recipe I suggest grating your own cheese. This is because most pre-packaged grated cheese contain additives referred to as anti-caking agents. Anti-caking agents are
added to stop the cheese sticking together in the packet, giving you that nice easy to sprinkle cheese. However anti-caking agents can be made of things such as wood pulp, aluminium and
silicon dioxide. Although not overly harmful for our bodies, do we really need to be eating additives like this. Be mindful how often you could be consuming anti-caking agent and other
chemical laden additives. Plus it is much cheaper and tastier to grate your own cheese!
Ham and cheese scrolls
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INGREDIENTS
1 tsp salt
2 tsp yeast
1 tsp raw sugar
325g warm water
30g extra virgin olive oil
500g bakers flour
FILLING INGREDIENTS
Nitrate free ham
Cheese, grate this yourself
1/2 cup Tomato passata
Home made tomato sauce also tastes amazing
THERMOMIX INSTRUCTIONS
Place yeast and water into your Thermomix mixing jug- mix 1min, 50', speed 2.
Add all other Dough Ingredients into jug, mix speed 6 for 6 seconds. Knead for 4 minutes.
Place dough into a lightly oiled bowl, cover with a tea towel and allow to rise for 1 hour or until doubled in size.
Once dough has doubled in size, continue as below in Traditional method.
TRADITIONAL INSTRUCTIONS
Combine warm water, yeast and sugar in a bowl and stir gently. Set aside to allow the yeast to start to bubble.
Combine flour and salt in a large bowl. Add yeast mixture and olive oil.
Mix well until combined. Then using your hands combine the mixture into a ball of dough.
Knead dough on a slightly floured surface for 5-10 minutes, until smooth and elastic.
Place dough into a lightly oiled bowl, cover with a tea towel and allow to rise for 1 hour or until doubled in size.
Once dough has double in size continue with the following; Pre-heat oven 190'c.
Line biscuit tray with baking paper.
Knock down dough, remove from bowl and roll into a ball. Use extra flour if dough sticky.
Divide dough into half. Roll out half the dough on a slightly floured surface into a rectangle approx 1/2 cm thick
(don't make dough too thin otherwise it will break when you roll the scrolls up)
Spread the dough with thin layer of tomato passata or sauce, cover with Ham and top with a sprinkle of Cheese.
Roll the dough length ways into a scroll and cut into 3cm strips. Lay individual scrolls onto baking tray with cut
end facing up so the scrolls are just touching each other.
Bake for 15-20 minutes until golden brown
These will last 4-5 days in air tight container or freeze.