Sunday, March 6, 2011

Cheese and bacon scrolls


My kids just love bacon. Put bacon in anything and they will eat it. So this recipe caught my eye, and I was even more enticed  when I found out that the dough only used 2 ingredients and I didn't have to hang around waiting for it to prove!

I also wanted to make a more adult version, as believe it or not, I am not a huge bacon fan (the kids get their bacon addiction from their dad!) but I love mediterranean flavours such as sundried tomato, olives and basil.

Here is the website link to the original recipe:

And here it is in Thermotalk:

Ingredients for dough
440g self raising flour
400g greek or natural yoghurt

Ingredients for filling
Approximately 200g grated cheddar or mozzarella or a mix of both (add more or less depending on how cheesey you want it)
Anything you like - think bacon, ham, pepperoni, salami, vegemite, feta, sundried tomatoes, roast capsicum, pickled onions, marinated mushrooms, basil, oregano, parsley etc.

Method
Preheat oven to 180C. Cover a baking tray with baking paper and set aside.
Grate the cheese either by hand or 10-15 seconds on speed 8 in the Thermomix.
Chop the filling ingredients either by hand or use the Thermomix (2-5 seconds on speed 5). 
(If using the Thermomix you don't need to wash it in between processes, unless you don't want to contaminate any particular ingredient with another one. Likewise you don't need to wash it before mixing the dough, as having cheese and other bits in the dough will only make it yummier!).

To make the dough, place flour and yoghurt into TM bowl. 

Mix for 6 seconds on speed 8 to combine. Set dial to closed lid position. Knead the dough for 1 minute on Interval speed. The dough will be a bit sticky. Transfer it to a floured bench/mat. 
Roll dough into a large rectangle. Spread preferred filling all over the dough evenly. Top with grated cheese. Roll from long end to end, encasing all the filling inside.

Cut 2cm segments from the end of the roll and place on baking tray.


 Bake for 20-25 minutes until golden.

Can be eaten warm or cold and are great for lunchboxes and picnics!

17 comments:

  1. Excellent recipe - thanks Nic!!

    Cheers Jacqui

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  2. Too easy and too yum! Thank you for sharing.
    I made a pesto and feta version and one with tomato sauce, olives and italian sausage!

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    1. Thanks for the comment. Awesome ideas for fillings. Got some homemade pesto (TM of course!) and feta in the fridge. Going to try that now! Thanks!

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  3. Brilliant.. made, them - don't think they're going to make it to the lunchbox tomorrow. Definitely bookmarking this recipe.

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    1. Thanks for stopping by tammya and for your comment!

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  4. Hi can I freeze the baked scrollz? Thx..

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    1. Yes definitely! Depending on your room temperature, you can just take them out of the freezer the morning you want to eat them and they should defrost in time for morning tea / lunch.

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  5. Hi there - thanks - this has been a godsend! It is now my 'go to' for when the kids turn up with extra mates after school, and I also make for lunches.

    Ps. Anonymous - I freeze them all the time, and they are fine. (usually only a couple though, as they tend to eat most of the batch before I can save any!)

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    1. Thanks for your comment and thanks for replying to Anon above for me!

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  6. Just made these with cheese and bacon...OMG! yum! and the dough was so easy! I'm going to experiment with lots of different toppings! How do you think the dough would work for pizza?

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    1. Thanks for stopping by and commenting! I haven't tried it for pizza, it would probably be fine if you like a more bready base. Or you could try rolling it really thin and if your oven has the ability to provide heat from the bottom (eg convection) and you put the tray near the bottom it may crisp up nicely? Let me know how you go!

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  7. Hi, I have made this dough but can't seem to get it to stretch far, it just keeps bouncing back when I roll it out and is quite thick. I would love some tips as to how others overcome this please?!

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  8. Hi BeachMum. Was the dough sticky when you took it out of the TM? It needs to be a little bit sticky and that will help with sticking to the mat as it's rolled out. If there is too much flour or if overkneaded then it may result in a more bouncy dough. Hope that helps!

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  9. Hi, I have a bellini and after a great start i have been having fail after fail in it lately. This recipe looks amazing and almost foolproof so am excited to try it.
    I'm just wondering whether you think I could make it and slice them up but then freeze it raw so that i can cook them nice and fresh as i need them?
    Thanks!

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    1. I've never thought about that but bread dough can be frozen (although this is not quite a typical bread dough with yeast). Maybe you can make a batch and freeze a few to test it but cook the rest immediately so that you don't waste the whole lot if the freezing doesn't work? I would be interested to know how you go!

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  10. I made these yesterday. I dont have a thermie so i just mixed by hand. I was amazed at how easy and fast it was. Thank you for sharing recipe.

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  11. I just made these and I feel sick because I ate so many!! Awesome recipe! I used tomato paste, green capsicum, bacon, parmesan, mozzarella and tasy cheese and sun dried tomato strips. Thanks for shsring!

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