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Savoury Scrolls with Pumpkin Dough


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Ingredients

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Pumpkin Dough

  • 350 g pumpkin, Peeled and diced
  • 800 g water
  • 280 g Water, lukewarm
  • 2 tsp dried yeast
  • 750 g unbleached white spelt flour
  • 2 tsp salt
  • 1 tsp sugar

Filling

  • 300 g cheese, Cubed
  • 120 g ham, Torn into pieces
  • pizza sauce, I use Quirky Cooking's ketchup recipe for this but any pizza sauce will be great
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Recipe's preparation

    Making the dough
  1. Place pumpkin in the rice basket, put it into position in the bowl and add the 800g water. Steam for 15 minutes, Varoma temp, speed 2. When it finishes, remove the basket, discard water and set pumpkin aside to cool before continuing.

  2. When the pumpkin is cool, mash it with a fork.

  3. Into the clean, dry Thermomix bowl, place all remaining dough ingredients in the order they are listed and finally add the mashed pumpkin.

  4. Set to Closed lid and Dough mode for 4 minutes.

  5. Empty contents of the bowl onto your Thermomat and wrap. Set aside in a warm place and leave to double in size. While this is happening, make your filling.

  6. Making the filling
  7. Place cheese into your Thermomix bowl and process for 4 seconds on speed 8. Remove 50g of the cheese and set aside.

  8. To the cheese in the Thermomix bowl, add the ham and process for 2 seconds on speed 7.

  9. Putting it all together
  10. When your dough has doubled in size, unwrap it and punch it down.

  11. Flour either another Thermomat or your kitchen bench - it is important to do this or you will have trouble rolling your scrolls. Transfer the dough to the floured surface and sprinkle the top of the dough with flour.

  12. Roll out the dough to a rough rectangular shape to entirely cover the Thermomat.

  13. Onto the dough, evenly spread pizza sauce, leaving about 1cm along the top long end - this will be the end of your scrolls. On top of this, evenly spread the ham and cheese mixture.

  14. Using the Thermomix spatula, or the back of a bread knife, cut the dough into 16-18 strips - cutting before you roll is much easier to make uniform (not squashed!) scrolls.

  15. Roll each strip starting from the end closest to you and transfer onto two lined trays as you roll each one.

  16. When all scrolls are on the tray, distribute the reserved cheese onto the tops of them.

  17. Place trays into a cold oven. Close the oven and set the temp to 190C. Cook for 20 minutes, or until golden.

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Tip

These are perfect for keeping in the freezer ready to put into school lunch boxes and best of all, they'll have absolutely no idea they contain pumpkin!


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • kimchoy1962@yahoo.com.au:This always depends on...

    Submitted by Cherylina on 12. April 2017 - 18:54.

    kimchoy1962@yahoo.com.au:This always depends on your oven. I ended up adding about 5-7 minutes just because the buns hadn't started to brown. I also use my sense of smell. I have found that once that delicious aroma is noticeable then it is usually time to turn the oven light on and check.

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  • When placing in oven ....does the cooking time...

    Submitted by kimchoy1962@yahoo.com.au on 24. March 2017 - 09:38.

    When placing in oven ....does the cooking time commence from this moment or does it start from the time it reaches 190'..... sorry just want to clarify as I don't want to mess up this yummy recipe.😊

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  • Outstanding, ended up

    Submitted by Suellen39 on 5. November 2016 - 20:08.

    Outstanding, ended up freezing some extra dough for next time. 

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  • Such an easy and great

    Submitted by kaumosi on 1. February 2016 - 12:14.

    Such an easy and great recipe! Always a favourite in our household and it makes so much! Love the yellow colour of the dough from the pumpkin. Thanks for sharing your recipe.

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  • So amazing! They are so soft

    Submitted by CLRusty on 11. January 2016 - 13:28.

    So amazing! They are so soft and tasty. Loved them!!!!

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  • Delicious! I used mulitgrain

    Submitted by guest on 13. September 2015 - 20:23.

    Delicious! I used mulitgrain bread flour and swapped the pumpkin for sweet potato as I had some that needed using (I mashed it with a little water to get a consistency similar to mashed potato). I divided the dough in 3 and made 2 family sized pizzas and 6 good sized scrolls! This is going to be my go to recipe from now on! Thank you tmrc_emoticons.-)

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  • Beautiful. I love the hint

    Submitted by Lucy J on 7. September 2015 - 18:03.

    Beautiful. I love the hint about cutting the dough into strips. It makes it look so much better! Thanks for sharing.   

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  • One of my most favourite

    Submitted by Msadvncha on 4. July 2015 - 18:01.

    One of my most favourite recipes, love it, have now made them three times and might experiment with other flavours although as is is great!

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  • Incredible! These are a

    Submitted by jasmin83 on 23. April 2015 - 13:53.

    Incredible! These are a favourite in our house Love

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  • These are delicious! Perfect

    Submitted by Ebevans on 27. March 2015 - 12:27.

    These are delicious! Perfect for our daughters lunch box, and for using up a glut of pumpkins! YUM!!

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  • Used up leftover Tapenade

    Submitted by PinkSwan on 17. March 2015 - 02:32.

    Used up leftover Tapenade (from Everyday Cookbook) in mine - yummo!

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  • Fantastic! Love this recipe

    Submitted by Pocockle on 8. March 2015 - 14:03.

    Fantastic! Love this recipe as did my super fussy 4yo. Love the use of Spelt and the hidden pumpkin. Will definitely make again tmrc_emoticons.)

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  • Fantastic. after many failed

    Submitted by vice_ruski on 20. February 2015 - 19:41.

    Fantastic. after many failed dough attempts in my thermomix these worked out beautifully!!! 

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  • These scrolls are delicious

    Submitted by bubg on 11. February 2015 - 22:07.

    These scrolls are delicious and easy to make. I made 24 decent sized scrolls from this recipe. I thought it would be more time consuming to roll each individual scroll but this was actually the quickest option because the dough is rather sticky. Thanks for a great recipe - I love that these can be made ahead of time and frozen - they will be a lunchbox staple in our house.

    Oh and I made the dough again and used it for mini pizzas - also wonderful! tmrc_emoticons.)

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  • Fantastic result... I forgot

    Submitted by L plates on 31. January 2015 - 18:48.

    Fantastic result... I forgot to add sauce, but did put 1/2 red onion and handful of spinach with cheese... Worked great. My fussy daughter who doesn't like pumpkin much - loved it!!! Big thanks for sharing.

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  • These are absolutely

    Submitted by springa on 30. January 2015 - 14:03.

    These are absolutely delicious!! I used bakers flour in place of spelt and the dough was beautiful- love the added pumpkin. Thanks for sharing the recipe and your tips for cutting and freezing. Added to favourites, 10/10 tmrc_emoticons.)

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  • The best scrolls I've made in

    Submitted by Bettybing on 24. January 2015 - 22:49.

    The best scrolls I've made in the thermo. Best eaten or frozen on the day of baking 

     

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  • Made these a few times now

    Submitted by Eco on 31. October 2014 - 12:07.

    Made these a few times now and they always get devoured! I'll have to try some of the variations that other members have suggested. 

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  • I have made these a couple of

    Submitted by jecarrick on 27. October 2014 - 16:49.

    I have made these a couple of times now, and I really love the recipe.  I've always used bakers flour with no problems.  The second time I made them I halved the recipe, this worked really well the only time changes I made were I just steamed the pumpkin for 12mins and kneaded for 3mins.  The halved recipe made 8 large scrolls.  This time I made them I added chopped spinach to the filling, turned out great and the green adds a nice look to the scrolls.  Found they freeze great for lunches too.  Thanks for a fantastic recipe.

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  • amazing amazing

    Submitted by oooka on 18. October 2014 - 16:09.

    amazing amazing amazing! 

    super duper recipe, so yummy and a huge hit by all who tried them. thanks for another awesome recipe tmrc_emoticons.)

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  • These are awesome! The whole

    Submitted by Serenity Now on 18. October 2014 - 13:11.

    These are awesome! The whole family enjoyed them including our fussy 4yr old and our 20mo old. These will become regular lunchbox snacks. I didnt have spelt flour so replaced it with the same amount of bakers flour.

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  • love this recipie!  i usually

    Submitted by justgem77 on 30. August 2014 - 17:14.

    love this recipie!  i usually use a touch more flour or reserve only 250ml of the water to add.  I also divide into 3 and make 1 x pizza 1 x vegemite and cheese and 1 x ham cheese and pickle. just yum tmrc_emoticons.D

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  • I'm really sorry these didn't

    Submitted by thermobexta on 24. August 2014 - 16:41.

    I'm really sorry these didn't work out for you. The recipe instructions are very specific  and straight forward and actually state to put the pumpkin in the basket and 800g water into the bowl - not sure how much clearer I could say that... If I didn't specify how much water to steam the pumpkin in then I would have people asking me how much water to steam it in. Hundreds of people have made these and raved about them, sorry you didn't read the recipe properly.

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  • very annoyed!! Added the

    Submitted by Peta J on 23. August 2014 - 12:36.

    very annoyed!! Added the pumpkin water too and ended up with a sloppy mess!!! The recipe is confusing and I dont think the water to steam the pumpkin should be listed in ingredients as its not really an ingredient is it? Im brand new to this and i guess it would make sense to others but I knew something wasnt right!

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  • These are so good...hubby

    Submitted by Tania M on 24. July 2014 - 23:20.

    These are so good...hubby loves them and so do I tmrc_emoticons.)

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  • Awesome recipe. Made these

    Submitted by Lenicka80 on 15. July 2014 - 16:44.

    Awesome recipe. Made these with the bakers flour and Jo's tomato sauce plus 3 cheeses(tasty, chedar and mozzarela) and bacon, and they were great. Will definately make again!!!

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  • These are great! I used

    Submitted by Sevven on 6. July 2014 - 20:31.

    These are great! I used bakers flour instead of spelt as that's all we had. Were loved by everyone and defrosted well too.  

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  • Made this tonight, made half

    Submitted by Vee'sThermieInCanberra on 6. July 2014 - 20:10.

    Made this tonight, made half into scrolls and the other half into pizza dough. YUM!

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  • Delicious!! I used bakers

    Submitted by Karen Carter on 17. June 2014 - 19:23.

    Delicious!! I used bakers flour & they turned out beautifully light & fluffy. the speed for steaming the pumpkin is missing from the method so I did sp3 & it was fine. 

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  • This was great, a huge hit

    Submitted by korrick on 17. June 2014 - 17:52.

    This was great, a huge hit but I found that I had to cook it for about 15 mins longer. I made a sauce of canned tomatoes, anchovies, oregano and BBQ sauce and used Parmesan cheese. This gave it a big flavour hit. Will def make again. 

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  • These are a HUGE hit with my

    Submitted by Stace G on 7. May 2014 - 13:21.

    These are a HUGE hit with my family.  Thanks for sharing.  I used GF flour and they are beautiful.

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  • Hi Bex, Being Gluten free Im

    Submitted by dee47nzl on 3. May 2014 - 13:57.

    Hi Bex,

    Being Gluten free Im wondering if this recipie will turn out just as good with Gluten free flour or Arrowroot flour. Has any one tried this Gluten free yet?

     

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  • Great for kids lunches.  I'm

    Submitted by Kylie Spider on 29. April 2014 - 18:13.

    Great for kids lunches.  I'm not a fan of pumpkin but I loved the result.  I made half with BBQ sauce, ham and cheese and the other half with pizza sauce, spinach, cottage cheese and tasty cheese. 

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  • I've made these twice and

    Submitted by Amkiely on 23. April 2014 - 09:16.

    I've made these twice and they are loved by all. Freeze well for lunch boxes too. Trying your spelt loaf recipe today thanks  tmrc_emoticons.)

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  • Thanks for the recipe Bec! I

    Submitted by jmatacz on 12. April 2014 - 22:02.

    Thanks for the recipe Bec! I used bakers flour insteadof speltand as per other comments it was great. I used tomato paste and bacon and spinach pestoto make pizza scrolls, yum! Have frozen some for later tmrc_emoticons.)

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  • These were really nice, the

    Submitted by gingerchef_jess on 12. April 2014 - 20:10.

    These were really nice, the family loved them. I've even put a few in the freezer for a rainy day, and it help use some pumpkin we had to use up. 

    Jess

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  • Made these for my 3yo son. He

    Submitted by Lyndathermomix on 10. April 2014 - 08:55.

    Made these for my 3yo son. He didn't like them, but my hubby LOVED them tmrc_emoticons.)

    Lynda Griffin

    Thermomix Consultant

    lyndathermomix@gmail.com

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  • Just made these - thanks for

    Submitted by Lyndathermomix on 8. April 2014 - 19:59.

    Just made these - thanks for a great recipe that was easy to follow.

    Lynda Griffin

    Thermomix Consultant

    lyndathermomix@gmail.com

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  • My kids love these! So easy

    Submitted by Jess_ums on 1. April 2014 - 13:56.

    My kids love these! So easy to make and gorgeously light and fluffy  tmrc_emoticons.)

    I didn't have any spelt flour so I made with half/half Wholemeal and Bakers Flour.

    Fillings - Spinach and Ricotta

               - Pepperoni, Cheese and hidden vege pizza sauce

               - Herb and garlic butter 

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  • Neither of my boys like

    Submitted by blutiger on 31. March 2014 - 16:07.

    Neither of my boys like pumpkin but they both devoured these when they got home from school.  Score!!  Another healthy option for school lunches.   As we stay away from preservatives though, I didn't use ham but instead used preservative free silverside. 

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  • These are AMAZING! they

    Submitted by JLC on 23. March 2014 - 12:14.

    These are AMAZING! they turned out fantastic & so yummy.  Thanks for a great recipe

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  • I made these today and they

    Submitted by fertilemertile on 17. March 2014 - 23:14.

    I made these today and they were amazeballs! Great lunchbox addition! 

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  • I made these for the kids

    Submitted by Happy Bee on 16. March 2014 - 22:28.

    I made these for the kids lunch boxes. They taste great and I can sneak lots of good stuff into them! Will be making again.

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  • Yummmmmm! I used 350gm plain

    Submitted by LouMac06 on 2. March 2014 - 17:25.

    Yummmmmm! I used 350gm plain white flour and 400gm wholemeal  plain flour  and they were scrumptious  Big Smile

     

    Even the kids ate them. Winning!

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  • Loved these. I too used

    Submitted by tash76 on 1. March 2014 - 16:00.

    Loved these. I too used bakers flour and added some spinach to the filling mixture - delish!

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  • Oh  dear. I just did the same

    Submitted by J.Tout on 24. February 2014 - 16:04.

    Oh  dear. I just did the same thing as Shazoleon. Now wish I had reread the comments. All was not lost though i was still able to use the watery batter to make calzones. I waited until the yeast had done it's thing and was bubbly and then in a warm frypan cooked some like a pancake. Flip and then flip again when just cooked enough for it not to stick each time. Then spread your tomato sauce all over and the cheese on half and fold in half. Flip again when the cheese has started to melt. This way is very time consuming but if you don't want to thow out the batter and start again it gives you an option. 

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  • wow - I made this tonight

    Submitted by mincster on 21. February 2014 - 21:07.

    wow - I made this tonight with the intention of having them for lunch tomorrow with a friend... made 8 of them (they were pretty huge!).. my husband demolished 2 and I had to threaten him to stop eating so I had some left over for lunch  - soooo yum. I made mine vegetarian... tomato paste, spinach, olives and cheese. Thanks so much for this recipe

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  • Be careful. I cooked my

    Submitted by Shazoleon on 21. February 2014 - 12:45.

    Be careful. I cooked my pumpkin the day before and then when I read the receipe the next day and where it said add all remaining dough ingredients a added both the amounts of water - so I had 800ml too much water (added water amount that was only needed to steam the pumpkin)..Definitely a rookie mistake but wanted others not to make the same mistake as me. 

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  • Thanks for all the comments

    Submitted by thermobexta on 18. February 2014 - 20:40.

    Thanks for all the comments and ratings, everyone, I'm so glad you're all liking them tmrc_emoticons.)

     

     

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  • Hi i made these yesterday

    Submitted by nicnocnac on 17. February 2014 - 09:31.

    tmrc_emoticons.) Cooking 7 Hi i made these yesterday .They very a hit.!! 

    I used bakers flour and added red onion parsley to my bacon cheese .It is a fabulous savoury recipe .Thanks for sharing   tmrc_emoticons.)

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