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Lunchbox ideas: Ham and cheese scrolls recipe

Lunchbox ideas: Ham and cheese scrolls recipe

This yummy recipe for ham and cheese scrolls uses self-raising flour instead of yeast. So they’re quick to make and not fussy at all. I like making a batch for afternoon tea then popping the leftovers into the lunchbox for tomorrow’s recess snack.

As well as making a great lunchbox snack, these easy ham and cheese scrolls are also an easy option for your next party. Double the recipe and freeze a batch for later. They will keep for up to a month.

Ham and cheese scrolls

Makes 12

Prep time: 15 min
Cook time: 25 min

  • 2 cups (300g) of self raising flour + extra to dust
  • 90g of butter
  • 1/2 teaspoon of salt
  • 2/3 cup (160ml) of milk
  • 1/4 cup (60g) of butter
  • 2 tablespoons of seeded mustard – optional
  • 1 cup of grated tasted cheese – plus 1/4 cup extra
  • 150g of ham
  • Extra milk to brush

1. Preheat your oven to 210ºC and line a tray with baking paper.

2. Sift the self raising flour and salt together in a large bowl and rub in the butter until the mixture is the consistency of breadcrumbs.

3. Slowly add the milk and use a butter knife to combine.

4. Tip the dough out onto a bench and knead until it forms a smooth ball. Use a rolling pin to roll dough out until you have a 30 x 40cm rectangle.

5. Spread the butter and mustard (if using) over the dough, leaving a 2cm gap around the edges.

6. Brush one long edge with a little milk and scatter the ham and cheese over the dough.

7. Starting at the long side (without milk) carefully roll the dough until enclosed then cut into 12 slices – approximately 2cm thick.

8. Place on a baking tray and sprinkle with a little extra grated cheese. Bake in oven for 25 minutes or until golden brown on top and cooked through.

These scrolls freeze well in a ziplock bag for up to one month.

Ham and cheese scrolls