Savoury Ham Cheese and Caramelized Onion Scrolls
Remember pizza scrolls? As kids, we loved to make them. Puff pastry, tomato paste, and our favorite pizza toppings all rolled up and baked into after-school heaven. Well, I’m about to show you my grown-up version. It’s my favorite toastie combination, in parmesan and black pepper dough, rolled and baked to cheesy perfection! Say hello to my Ham and cheese scrolls!
If you’ve been following for a bit, you’ll know that I own A LOT of cast iron cookware... it’s my jam. While I own a smattering of different brands, the vast majority of my cookware is Le Creuset cast iron. So when Le Creuset asked me to do some recipes in their NEW Azure skillet!!! Honestly, how could one say no?
With Mother’s Day just around the corner, I can’t think of a better present than a special breakfast/brunch made just for Mum! Here’s what I’m thinking… These savoury scrolls or this Baked Apple and Pecan French Toast Pudding, mimosas, maybe some homemade granola, greek yoghurt, and fresh fruit. Just putting it out there!!!
Ingredients you’ll need to get started
- Lukewarm water
- Dried active yeast
- Pantry staples – Sugar, plain flour, extra virgin olive oil
- Sea salt flakes, coarsely ground black pepper
- store-bought or homemade Caramelized onion
- Cheese – Swiss gruyere cheese, vintage cheddar cheese (both coarsely grated), Reggiano parmesan cheese (finely grated)
- Leg ham. Finely chopped and shredded
How to make ham and cheese scrolls
- Combine the water, yeast, and sugar in a small bowl. Give it a quick mix and set aside for 10 minutes to activate the yeast.
- In the large bowl of a stand mixer using a dough hook, add the flour, olive oil sea salt, parmesan cheese, and black pepper. Add the yeast mixture and turn on to speed 2. Mix the dough until it forms a ball. Continue to knead for 10 minutes until it is a smooth, soft ball of dough. Remove the bowl from the mixer, cover, and leave it in a warm spot for 1 hour to rise.
- Roll the dough out into roughly a 40cm x 30cm horizontal rectangle on a lightly floured surface.
- Spread the caramelized onion evenly onto the bottom ¾ of the dough base. leaving the top ¼ free of any filling.
- Mixed both the cheddar and gruyere together in a bowl. Sprinkle ¾ of the grated cheese mixture over the dough base. Top with the leg ham.
- Using your thumbs, tease the bottom side (the side closest to you) of the dough base away from the bench. Continue this motion, teasing the dough until it rolls over into a log, keeping it fairly tight as you go until it is fully rolled. Pinch the edge to seal the dough and stop it from falling apart.
- Using a sharp knife, cut into 8 scrolls. Place the scrolls into a buttered skillet. Cover with foil and leave to rise for 30 minutes. Letting it rise for a second time, give a much lighter dough, so if you have the time, I recommend it.
- Preheat the oven to 180 C. Pop the covered rolls into the preheated oven and bake for 15 minutes. Remove the cover, Sprinkle the remaining cheese on top and bake for a further 15 mins til golden brown. Remove the savoury scrolls from the oven and turn onto a wire rack. Eat while warm and cheesy!
Equipment
These breakfast scrolls are baked in Le Creuset’s NEW Azure 26cm skillet.
I always make the dough in my trusty stand mixer. While you can always make this yeast dough by hand, a stand mixer makes easy work of it. You’ll also need a rolling pin to roll out the dough. A cook’s knife, chopping board, small mixing bowl, and a serrated knife to cut the scrolls will also come in handy.
If you don’t have a cast iron skillet, you could also bake these scrolls on a baking tray.
Need another breakfast or brunch dish or two for the table?
A loaf of bacon and cheddar soda bread is a Sunday morning essential in our house. While a traditional fry-up always gives me some extra Mum brownie points!
Cook’s notes
When you are cooking please avoid using ‘Tasty cheese’ when you are baking, as it gives little flavor to the cheese scrolls. Instead, always opt for a vintage aged cheddar.
These scrolls should be eaten on the day they are baked
Want to prep ahead of time?
The dough can easily be made the week before and frozen. As it makes a cracking pizza base too, I make a double batch and freeze it by wrapping it twice in plastic wrap and popping it in the freezer. When you are ready to use, just bring it to room temperature and roll it out for use.
Thinking about other ways to use a large skillet like this one? Here are a few more skillet recipes you might like…
- Caramelized balsamic onion and thyme jam
- Beef rissoles
- Creamy chicken and chorizo risotto
- Apple and walnut ANZAC Crumble
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THIS POST IS IN COLLABORATION WITH LE CREUSET AUSTRALIA, A BRAND I LOVE AND USE EVERY DAY IN MY KITCHEN. ALL OPINIONS ARE 100% MY OWN.
PrintHam, Cheese and Caramelized Onion Scrolls
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Total Time: 2 hours 30 minutes
- Yield: 8 scrolls 1x
- Category: Brunch
- Method: Baking
- Cuisine: Australian
Description
Here is my grown-up version of pizza scrolls. It’s my favorite toastie combination, caramelized onion, ham, and cheese, in parmesan and black pepper dough, rolled and baked to cheesy perfection!
Ingredients
- 225mls lukewarm water
- 1 ½ tsp dried yeast
- 1 tbsp sugar
- 375g plain flour
- 1 ½ tbsp extra virgin olive oil
- 1tsp sea salt flakes
- 20g parmesan cheese, finely grated
- ¼ tsp coarsely ground black pepper
- ½ cup caramelised onion
- 100g Swiss gruyere cheese, coarsely grated
- 100g vintage cheddar cheese, coarsely grated
- 100g leg ham, finely sliced
Instructions
- Combine the water, yeast and sugar in a bowl. Give it a quick mix and set aside for 10 minutes to activate the yeast.
- In the bowl of a stand mixer using a dough hook, add the flour, olive oil sea salt, parmesan cheese and black pepper. Add the yeast mixture and turn on to speed 2. Mix the dough until it forms a ball. Continue to knead for 10 minutes until it is a smooth, soft ball of dough. Remove the bowl from the mixer, cover and leave in a warm spot for 1 hour to rise.
- Roll the dough out into roughly a 40cm x 30cm horizonal rectangle on a floured surface.
- Spread the caramelised onion evenly onto the bottom ¾ of the dough base. leaving the top ¼ free of any filling.
- Mixed both the cheddar and gruyere together in a bowl. Sprinkle ¾ of the cheese mixture over the dough base. Top with the leg ham.
- Using your thumbs, tease the bottom side (the side closest to you) of the dough base away from the bench. Continue this motion, teasing the dough until it rolls over into a log, keeping it fairly tight as you go until it is fully rolled. Pinch the edge to seal the dough and stop it from falling apart.
- Using a sharp knife, cut into 8 rolls. Place the rolls into a buttered skillet. Cover with foil and leave to rise for 30 minutes.
- Preheat the oven to 180 C. Pop the covered rolls into the oven and bake for 15 minutes. Remove the cover, Sprinkle the remaining cheese on top and bake for a further 15 mins.
Notes
These scrolls should be eaten on the same day they are baked.
Nutrition
- Serving Size: Per scroll
- Calories: 345
- Sugar: 2.3 g
- Sodium: 514.8 mg
- Fat: 13.2 g
- Carbohydrates: 39.2 g
- Protein: 16.5 g
- Cholesterol: 39.7 mg
OMG I made these today and they were delicious!
Yum! Made these for onr of my 12 days of baking for Christmas. Perfect for brunches! Perfect!!!
Oh wow! Thanks for such kind words Sam. I love this recipe – it’s always a hit when you’re feeding a crowd! Merry Christmas x
My kids loved these. will be making on repeat.
Great to hear George, thankyou x
My kids loved these. will be making on repeat!
Thanks George for following along, glad you loved it x