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Lunchbox Bacon Veggie Scrolls

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Serves: Makes 12 scrolls

Ingredients:

  • 50g Western Star Spreadable Light
  • 2 cups self raising flour
  • 3/4 cup Australian milk
  • 40g Western Star Spreadable Light
  • 1 tablespoon seeded mustard
  • 100g lean bacon, chopped
  • 1/3 cup corn kernels
  • 1/2 cup chopped red capsicum
  • 1 spring onion, finely sliced
  • 1 cup grated Bega So Lite Vintage Tasty Cheese

Method:

Rub butter into flour until mixture resembles fine breadcrumbs. Make a well in the centre and add milk, stirring with a metal spatula or kitchen knife until mixture comes away from the sides of the bowl. Add a little extra milk, if required, at this stage, if mixture is dry.

Knead on a lightly floured board until smooth. Roll dough into a 40cm x 25cm rectangle.

Combine butter and mustard and thinly spread over dough. Sprinkle remaining ingredients over dough. Roll up along the longest side, like a Swiss roll.

Slice roll into 3cm thick slices and place on a baking paper lined tray. Bake at 200oC for 25 minutes or until golden brown.

Cooking Time: 25 minutes

Hints:

Scrolls are best made and enjoyed on the same day.
Wrap individual scrolls and freeze for school lunches. Scrolls can be frozen for up to 1 month.

Freeze leftovers on the day that they are made.

Vary filling ingredients if desired. The following ingredients can also be used when making these scrolls - shaved smoked ham, sliced mushrooms, cooked and shredded BBQ chicken & BBQ sauce, chopped green capsicum, well drained pineapple pieces, semi dried tomatoes and pesto.

Photo: Lunchbox Bacon Veggie Scrolls