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+ servings
A baked pull-apart scroll with ham and cheese rolled through.

Ham & Cheese Scrolls

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 16


  • 450 g lukewarm water
  • 1 tbs dried yeast (or 40g fresh yeast)
  • tsp sea salt
  • 750 g plain flour
  • 100 g olive oil
  • Topping:
  • 200 g thinly sliced ham
  • 200 g grated cheese
  • 4-5 tbs tomato paste


  • Grease a large springform pan and set aside (I also needed a smaller pan for the leftover scrolls).
  • Place water, yeast, salt, flour and oil into mixing bowl and mix 6 seconds on speed 6 and then knead for 2 minutes.
  • Transfer dough to a lightly floured board and work into a ball.
  • Place in a bowl, cover with a tea towel and leave to prove in a warm spot for 30 minutes or until it has doubled in size.
  • Preheat oven to 200 degrees.
  • Roll dough into a large rectangle that is 5cm thick.
  • Spread over the tomato paste.
  • Add the ham.
  • Sprinkle over the cheese (leaving a little to add when the scrolls are in the pan).
  • Roll the rectangle into a long log.
  • Use dental floss to cut the log into even slices.
  • Lay the scrolls cut side down into the pan, starting in the middle and moving your way out towards the edges.
  • Set aside to prove for another 10-15 minutes.
  • Place in the oven and cook for approximately 20 minutes or until golden on top and hollow when tapped.
  • Allow to cool a little in the pan before turning out onto a plate.