Whip up the dough for these scrolls in your Thermomix and make the sauce while the dough is proving!

The dough has plenty of hidden pumpkin and the sauce hides heaps of different veg. Here’s the recipe for that: Very Veggie Pizza Pasta Sauce.

These scrolls are not hard to make! Scrolls that you make the dough in the Thermomix, and also use it grate the cheese and whip up the veggie packed sauce – yes please!

These 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 veggies 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.

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5 from 2 votes

Hidden Veggie Scrolls

These are one of my most popular recipes and for good reason – so much undetectable veg in something so irresistable!

Course: Lunchbox

Servings: 18 scrolls

Calories: 244kcal

Ingredients

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

Instructions

• Place cheese in mixer bowl. Grate 8 seconds/speed 8/MC on. Transfer to a bowl.
• Place pumpkin in simmering basket and set in place inside bowl. Add 500g water. Steam 15 minutes/100/speed 3/MC on.
• 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.
• When the pumpkin has cooled down, transfer it to mixer bowl, along with the 270g water. Heat 1.5 minutes/37/speed 1/MC on.
• Add yeast, flour, salt and sugar. Mix 6 seconds/speed 6/MC on then KNEAD/4 minutes/MC on.
• 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.
• 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.
• 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.
• 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.
• When cooked, remove from the oven and transfer to a wire rack to cool completely.

Notes

*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 🙂

Nutrition

Serving: 1scroll | Calories: 244kcal | Carbohydrates: 33g | Protein: 10g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 18mg | Sodium: 365mg | Potassium: 95mg | Fiber: 6g | Sugar: 1g | Vitamin A: 1822IU | Vitamin C: 2mg | Calcium: 125mg | Iron: 2mg

Please note, nutrition information is calculated via an online recipe nutrition calculator and is a guide only. It is provided as a courtesy and is not guaranteed 100% accurate. I am not a nutritionist or trained health professional.

Tried this recipe?Please rate it and leave feedback in the comments section below, or mention @Thermobexta or tag #Thermobexta on Instagram.