19/02/2021 
CategoryBaking, Breakfast, Everyday, Lunch, Snacks, Snacks, Wholegrains
Yields20 ServingsQuarter (5 Servings)Half (10 Servings)Default (20 Servings)Double (40 Servings)Triple (60 Servings)
Recipe from the Grain-Based Snack Resource, funded by NSW Health
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
Dough
2 cups white self-raising flour
2 cups wholemeal self-raising flour
2 ½ cups Greek yoghurt, reduced-fat
½ cup cooked quinoa
To make savoury scrolls (pizza filling)
1 cup pizza sauce
1 cup light tasty cheese, grated
10 slices lean ham, finely diced
To make sweet scrolls (fruit filling)
1 cup dried fruit e.g. sultanas, apricots
1 tsp cinnamon, ground
½ cup warm water
1 cup carrot, grated
Method
1
Preheat fan-forced oven to 180°C.
2
In a bowl, mix both flours and yoghurt until well combined.
3
Fold in the cooked quinoa.
4
On a floured surface, knead to form a soft dough. Roll dough out to make a rectangle shape about 30cm long.
5
For pizza scrolls: Spread the pizza sauce evenly over the dough then sprinkle the cheese and ham on top.
For fruit scrolls: Soak dried fruit in warm water and cinnamon for about 15 minutes. Mix soaked dried fruit with grated carrot. Spread mixture evenly over the dough.
6
Roll the dough up from the long edge to form a log and sing a sharp knife, cut into 10 scroll pieces about 3cm wide.
7
Place scrolls flat and well-spaced from each other on lined baking trays. Bake for 20-25 minutes. Cooking time may be longer if baking multiple tins at once.
Tips
- You can also bake the cut scrolls in a sprayed muffin tin to keep an even shape.
Nutrition Facts
Serving Size 50g
Servings 20
Ingredients
Dough
2 cups white self-raising flour
2 cups wholemeal self-raising flour
2 ½ cups Greek yoghurt, reduced-fat
½ cup cooked quinoa
To make savoury scrolls (pizza filling)
1 cup pizza sauce
1 cup light tasty cheese, grated
10 slices lean ham, finely diced
To make sweet scrolls (fruit filling)
1 cup dried fruit e.g. sultanas, apricots
1 tsp cinnamon, ground
½ cup warm water
1 cup carrot, grated
Directions
1
Preheat fan-forced oven to 180°C.
2
In a bowl, mix both flours and yoghurt until well combined.
3
Fold in the cooked quinoa.
4
On a floured surface, knead to form a soft dough. Roll dough out to make a rectangle shape about 30cm long.
5
For pizza scrolls: Spread the pizza sauce evenly over the dough then sprinkle the cheese and ham on top.
For fruit scrolls: Soak dried fruit in warm water and cinnamon for about 15 minutes. Mix soaked dried fruit with grated carrot. Spread mixture evenly over the dough.
6
Roll the dough up from the long edge to form a log and sing a sharp knife, cut into 10 scroll pieces about 3cm wide.
7
Place scrolls flat and well-spaced from each other on lined baking trays. Bake for 20-25 minutes. Cooking time may be longer if baking multiple tins at once.
