//Veggie Smuggled Scrolls

Veggie Smuggled Scrolls

We made these hidden veggie scrolls at our Tasmanian workshops in 2015 and they were very well received!  There was not one complaint and that’s because they are delicious!!  Your kids won’t know there’s hidden veggies in the dough, or the topping.  Leave a comment below and let us know.

We talk about a couple of recipes in the ingredients.  Why not make our homemade tomato sauce and grab yourself some Vital Veggie Powder from our shop.  This stuff is awesome!

We would absolutely love you to leave us a comment below and let everyone know what you think. It’s comments like this that make our day, and help us improve a recipe if we need to. We look forward to reading what you think.

Tracey and Jo

February 20, 2018
  • 1h
  • 25m
  • 1h 25m
  • 12

Ingredients

  • 320 g water
  • 1 c grated cheese
  • 2 -3 tbsp tomato sauce (I used our homemade recipe linked above)
  • 2 x large spinach leaves, core removed
  • 1 x carrot chopped into 4 bits
  • 2 tbsp. Vital Veggie Powder (optional- however this will give them a major boost of vegetable goodness!)
  • 1 tsp. salt
  • 25 g olive oil
  • 500 g bakers flour (or 320g spelt flour and 200g bakers flour)
  • 2 tsp. yeast
  • Shredded chicken (about 1 cup) - you could also use bacon or ham, or nothing if you're vegetarian

Instructions

Thermal Cooking Method

  1. Place carrots and spinach into mixing jug and chop for 5 secs/speed 5. Scrape down sides and repeat. Remove from jug.
  2. Place water and yeast into mixing jug and heat for 1.5 mins/ 37ºC.
  3. Add flour, salt, the chopped carrot and spinach and olive oil into your mixing jug.
  4. Knead for 4 minutes.
  5. Once that has finished, place the dough into an oiled bowl and cover with a clean towel. Let it sit in a warm place until it has doubled in size.
  6. Preheat your oven to 200ºC and line a large oven tray with baking paper or a silicone mat.
  7. Once it has doubled, remove dough and place on a floured surface. Flatten the dough to about 1cm thick and form into a rectangle shape if you can. If it is too large divide dough into two.
  8. Top with tomato sauce and sprinkle with Vital Veggie Powder. Add other toppings and cheese.
  9. Roll your dough into a scroll shape and cut into slices about 2cm thick. Place these scrolls onto your prepared tray.
  10. Bake in oven for approx. 15 minutes or until cooked.

Traditional Cooking Method

  1. Grate carrots and chop spinach finely - set aside.
  2. Add warm water (important - needs to be warm) and yeast into a bowl.
  3. Add flour, salt and olive oil into your bowl and top with carrots and spinach mixture. Mix well together until it becomes a ball (may need to add a bit more flour).
  4. Knead on a well floured bench for 10 minutes. Do not skip past this step!
  5. Once that has finished, place the dough into an oiled bowl and cover with a clean towel. Let it sit in a warm place until it has doubled in size.
  6. Preheat your oven to 200ºC and line a large oven tray with baking paper or a silicone mat.
  7. Once it has doubled, remove dough and place on a floured surface. Flatten the dough to about 1cm thick and form into a rectangle shape if you can. If it is too large divide dough into two.
  8. Top with tomato sauce and sprinkle with Vital Veggie Powder. Add other toppings and cheese.
  9. Roll your dough into a scroll shape and cut into slices about 2cm thick. Place these scrolls onto your prepared tray.
  10. Bake in oven for approx. 15 minutes or until cooked.

Nutrition

  • 12
2018-08-17T16:34:21+00:00

3 Comments

  1. Leeanne May 14, 2018 at 1:33 pm - Reply

    Hubby lov s was there’s in his lunch box a must try

  2. Andrea Cazier May 15, 2018 at 5:22 pm - Reply

    A lunchbox staple in our house. Everyone loves them

  3. Catherine June 10, 2018 at 7:45 am - Reply

    Children have NO IDEA! They just devour them. Thanks for a sandwich substitute. I make them Sunday and freeze. Cut and butter before school and they are perfect by lunch time. Just don’t make them before lunch or you will have NONE left.

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