Bolognese Scrolls

Bolognese Scrolls

Bake a batch of these and they won't stick around for long – cheesy bolognese scrolls make the ultimate after-school snack.


  • 2 tbs extra virgin olive oil
  • 1 small brown onion, finely chopped
  • 1 small carrot, coarsely grated
  • 80g lean beef mince
  • 1/3 cup tomatoes diced no added salt
  • 2 cups wholemeal plain flour
  • 2 tsp baking powder
  • 3/4 cup lite milk
  • 1/2 cup shredded tasty cheese
View Method Bolognese Scrolls


  1. Heat 2 tsp oil in a medium frying pan over medium-high heat. Cook onion, carrot and mince, breaking up mince with a wooden spoon, for 5 minutes or until browned. Add tomatoes, then bring to the boil over high heat. Reduce heat to medium and simmer, uncovered, for 3 minutes or until mixture has thickened. Set aside to cool.
  2. Meanwhile, preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Place flour and baking powder in a food processor and process, adding remaining oil in a thin, steady stream until combined. Add milk and process until a soft dough forms. Turn out onto a lightly floured surface. Knead gently until just smooth.
  3. Using a lightly floured rolling pin, roll out dough to a 20 x 45cm rectangle. Leaving a 3cm border along long side furthest from you, spread bolognese over dough. Scatter with cheese.
  4. Roll up tightly from long side closest to you to form a log. Trim ends, then cut log into 12 even slices. Arrange slices, cut-sides up, on tray. Brush with extra milk. Bake for 25 minutes or until golden and cooked through.
View Ingredients Bolognese Scrolls
View Method Bolognese Scrolls
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