Thermobexta’s Hidden Veg Scrolls

pumpkin-dough-scrolls

These scrolls are excellent to have in the freezer ready to go into lunch boxes.  Best of all – the kids won’t suspect a thing about all (or any of) the veges these contain, I promise 🙂  The great thing about this dough is that it suits a savoury or sweet filling, so change it up a bit if you like – see my recipe for Spelt Dough Scrolls for more filling ideas.

 

350g pumpkin, peeled, diced into 1-1.5cm cubes
270g water
2 tsp dried yeast
750g spelt flour (*see note underneath recipe for subbing this with bakers flour, if required)
2 tsp himalayan salt
1 tsp rapadura/coconut sugar/honey
250-300g Very Vege Pizza/Pasta Sauce
300g tasty cheese, diced into 1.5cm cubes

 

1. Place cheese in mixer bowl. Process for 8 seconds/speed 8/MC on, then remove from the bowl and set aside.

2. Place pumpkin in internal steaming basket and set in position, along with 500g water in the bowl. Steam for 15 minutes/100/speed 3/MC on.

3. Remove basket from bowl and set aside to cool a little – 20 minutes is sufficient, but don’t leave it any less than this or you could kill the yeast when you add it. Discard water left in bowl.

4. When the pumpkin has cooled down, transfer it to mixer bowl, along with the 270g water. Heat for 1.5 minutes/37/speed 1/MC on.

5. Add yeast, flour, salt and sugar. Mix for 6 seconds/speed 6/MC on, KNEAD/4 minutes/MC on.

6. Transfer dough to an oiled bowl and cover with cling wrap, or wrap the dough in a thermal mat. Leave in a warm place to double in size.

7. Flour your intended work surface – this is quite a sticky dough and you will need to make sure you flour the work surface generously or the dough may stick to it.

8. Unwrap dough, transfer it to your work surface and punch the air out of it – you may need to oil your hands. Sprinkle the dough with flour and roll out the dough into a large rectangle. Spread with the pizza sauce, leaving a 1-2cm strip bare along the top long edge. Sprinkle with the majority of the cheese, leaving a little aside to sprinkle on top of the rolled scrolls. Using a plastic knife, cut the dough into 18-20 strips, then roll individual scrolls, working from bottom to top of the dough. Place each scroll onto the prepared tray as you roll them.

9. When all scrolls are rolled, sprinkle with the remaining cheese and place into your cold oven.  Set temperature to 200°C and bake for 20-25 minutes, or until golden.

10. When cooked, remove from the oven and transfer to a wire rack to cool completely.

*If you’d like to make these with bakers flour instead of spelt flour, swap the same weight of flour and increase the water to 280g 🙂

Posted in ,

Thermobexta

You might also be interested in these recipes...

Subscribe
Notify of
guest
36 Comments
Inline Feedbacks
View all comments
Marney
Marney
2 years ago

There are always a batch of these in my freezer for school lunches or weekend snacks. So many veggies, lovely and soft and no nasty ingredients. I use all wolemeal spelt flour and raw honey and it works wonderfully.

Hayley
Hayley
2 years ago

My favourite scrolls! Have made them so many times. They taste like pizza! Freeze and defrost beautifully.

Christine Parker
Christine Parker
3 years ago

These look amazing
Can I use gluten free flour instead

Susan
Susan
3 years ago

Will this fit in a TM31? I just started making but now worried that all of the ingredients won’t fit…

trackback

[…] Thermobexta’s Hidden Veg Scrolls […]

Katja
Katja
3 years ago

I made them today and they tasted good (half without cheese), but so much flour was on them. Can I change that somehow?

Bron
4 years ago

So impressed with how these turned out! I even ran out of bakers flour after about 250g and made up the rest with plain flour and they still turned out soft and fluffy. (I did add 2 tsp of bread improver though in the hope that might make up for it!) Thanks Bec!!

kristymurry
4 years ago

Yum yum yum, 5 stars! This recipe is fabulous, I made them with the pizza saucce for school lunches. the kids have no idea they are eating a big serving of veggies. so tasty!!! I have frozen these and they defrost very well.

Bec
Bec
4 years ago

Just wondering if you think this would work with sweet potato instead of the pumpkin? Thanks

bec bio shot website

Hi, I'm Bec

I specialise in great tasting vegetarian Thermomix recipes and cater for a wide range of dietary needs. I love sharing here and in my cookbooks my healthy, delicious recipes (of course the odd treat too!) Whether you're looking to ignite your thermo mojo, or just after some new, really tasty family friendly recipes, there really is something here for everyone

Follow

Cookbooks

  • Categories

  • Archives

  • Recent Posts