Recipe Scene: Mexican Scrolls

You can literally put anything you like in these scrolls. The Mexican version below is a particular favourite, but just use whatever you have in the fridge – ham, cheese and mustard, feta and spinach, good old cheese and vegemite, whatever takes your fancy. I like to use a mix of multigrain and white flour, but once again just do whatever you prefer. They also freeze well – good for emergencies when you have nothing for lunch and you’re running slightly late for work.


400 grams multigrain bread mix

200 grams white bread mix

2 teaspoons dried yeast

300 mls warm water (approximately)

Tomato paste

Mixed herbs

Diced red capsicum

Diced tomatoes

Diced green capsicum

Shredded hot salami

Grated cheese


  1. mix the flours, yeast and water together using your preferred breadmaking method – by hand, stand mixer with a dough attachment, thermomix. The amount of water seems to vary depending on the weather and the type of flour used, so just add enough water to make a firm but not sticky dough. When kneaded, cove the dough with a piece of cling film that has been sprayed with cooking oil and leave in a warm place to prove for about an hour.
  1. Sprinkle flour onto the bench. Knead the dough very lightly and roll out into a rectangle. This amount of dough makes 12 scrolls, so the size you roll it out to is up to you, depending on whether you want lots of curl in your roll and how high you want the scrolls to be.
  1. Heat the oven to 200 degrees Celsius and line a large tray with baking paper. Spread a thin layer of tomato paste on the dough, leaving a few centimeters of the bottom long edge clear. Sprinkle with the mixed herbs, then evenly sprinkle the other ingredients on top.
  1. Starting from the top long edge firmly roll into a Swiss roll, tucking in any bits of filling as you go. Cut into 12 rolls. I find using a serrated bread knife works best. Arrange the scrolls in the baking tray. If you want to you can sprinkle with a little more cheese.
  1. Place in the oven for about 25 minutes or until they are lightly browned and the bread looks cooked. Turn out onto a rack to cool, then enjoy.

About Kate Delbridge 163 Articles
Kate works in local government as an occupational therapist but her heart is in the kitchen. When she’s not looking through cookbooks Kate gardens, reads, sees films, listens to music and catches up with mates. She loves cooking mainly because it gives her an excuse to eat.

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