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These cheesy Vegemite and jalapeño scrolls created by Smor Home are set to become your new favourite savoury snack!
1 1/2 cups warm water
7 grams dried yeast (1 sachet / 2 tsp)
1 tablespoon extra virgin olive oil
1 teaspoon caster sugar
3 cups plain flour
1 teaspoon flaky sea salt
75 grams mozzarella cheese, grated
75 grams parmesan cheese, grated
75 grams gruyere cheese, grated (Swiss cheese is also a great alternative)
Jar of pickled jalapeños
2 tablespoons black sesame seeds
Combine water, yeast and sugar in a bowl or a jug. Set aside for at least 5 minutes or until the mixture is frothy.
Option 1: If you have a stand mixer - combine flour, salt, oil and yeast mixture into the stand mixer bowl. Use the dough hook attachment and stir on medium speed for at least 10 minutes, or until smooth and elastic. If the dough is looking a little wet, add a 1/4 cup flour.
Option 2: If you don't have a stand mixer - combine flour and salt in a large mixing bowl. Create a well in the centre and pour in the oil and yeast mixture. Use a round bladed knife or a metal spoon and stir until soft, sticky dough forms. Turn the dough out onto a clean flat surface, which has been dusted with flour. Knead the dough with your hands for at least 10 minutes, or until smooth and elastic. If the dough is looking a little wet, add a 1/4 cup flour.
Grease another large bowl with olive oil spray. Place your dough into the bowl and make sure the entire surface is covered in olive oil. This is to prevent the dough from drying out. Cover loosely with a damp tea towel and place in a warm location (by the window or in the laundry) for at least 1 hour or until the dough has doubled in size.
Preheat oven to 200C. Grease your non-stick skillet (or baking tray) with a light spray of olive oil.
When the dough has doubled in size, turn it out onto a lightly floured surface and roll it out (using a rolling pin) until its approximately 40cm x 40xm. Spread a generous amount of Vegemite straight onto and all over the dough, making sure to cover right to the edges. Don't be shy! A lot of the Vegemite will soak into the dough so it's important to use more rather than less. Sprinkle the three cheeses on top of the Vegemite and then evenly place slices of pickled jalapeños on top. The more you use, the hotter the scrolls will be.
Starting from one end, roll the dough over the filling to enclose. Watch this video here if you need to see what this step looks like. Whatever you do, make sure you roll the dough tightly. Use a sharp knife to cut the scrolls evenly. This recipe makes at least 12 scrolls. Arrange the scrolls in your skillet or baking tray cut side up. Cover loosely with a damp tea towel and place in a warm location (by the window or in the laundry) for 30 minutes.
Bake in the oven at 200C for 10 minutes. Then drop the temperature down to 180C and bake for a further 30 minutes, or until the dough is cooked through (when you tap the scrolls on the bottom it will sound hollow) and the top has turned a lovely, light golden brown.
Set aside to cool slightly and serve warm or at room temperature. And as always, enjoy!
Recipe credit: Smore Home - smorhome.com
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