Lunch Box: Scrolls (2 ingredient dough)

A little while ago, I shared how I make pizza scrolls for the lunchbox.  I make the dough from scratch in my Thermomix. Many asked about an easier way to do the dough so I’m sharing two different ways I do scrolls that are a little less hands-on. It’s handy to have these up your sleeve so you can smash them out depending on how much time you have.   They freeze well so you can make a big batch for the lunch box.

Puff Pastry

Firstly, I have made scrolls with puff pastry before.  Simply lay out a piece, sprinkle with desired ingredients, roll when thawed, cut into sections and cook in a hot 190°C-200°C oven until golden (about 15 minutes).  They turn out ok but not very full (and they are a bit greasy) so I don’t tend to do that option much anymore. Below is a batch of puff pastry scrolls I made a couple of years ago.

puff pastry scrolls

2 Ingredient Dough

Easy Greek Yoghurt Dough

Another method I sometimes use is the greek yoghurt, 2 ingredient dough.  This is great because the dough doesn’t require rising time.  I also use this recipe to make flat bread (which is great for the lunch box too). I’ve done this in both the Thermomix and by hand and I’ve detailed how below.


2 Cups SR Flour (300 grams)

1 Cup Greek Yoghurt (280 grams)

Filling ingredients (I used ham & mustard this time)

Dough Method – Thermomix

1.  Weigh out all ingredients into bowl.

2. Slowly turn to speed 6 for 12 seconds until dough is formed.

3. Lock lid and set timer to 1.5 minutes, kneed option.

4. Remove dough from the Thermomix bowl and place on to a floured board or Thermomix mat.

5. Kneed into a ball. Add a little extra flour when kneading if needed.

Dough Method – Regular

1. Place yoghurt & 1 cup of SR flour into a large mixing bowl. 

2. Mix until combined (use your hands when the mixture is too thick to stir).

3. Add the rest of the flour, a little bit at a time, until you have formed a dough ball.

4. Knead for about 5 minutes on a floured board or bench.

Filling Instructions

You can fill the scrolls with anything you like!   Great combinations are:

  • bacon & cheese
  • corn & cheese
  • spinach & feta
  • tomato sauce & cheese
  • vegemite & cheese
  • ham & mustard

1. Preheat oven to 180°C.

2. Roll out dough into a rough rectangle shape at about 1.5 cm thick.  As you can see (pictured below) I don’t worry about making it perfect.

3. Add desired ingredients.  I spread on mustard before laying with ham.

4. Roll up into a log.

5. Cut into sections on a board. Depending on the fillings, I cut the log into approximately 9 portions of about 3 cm thick.  I have done it both thicker and thinner than this before too so again, it doesn’t have to be perfect.

6. Lay on a tray lined with baking paper.

7. Cook in an 180°C oven for about 20 minutes, until golden.

Ham & Mustard Scrolls (2 ingredient dough scrolls)

I still prefer my Pizza Scroll recipe dough over this one, but I still use this method often because it’s so simple and easy.

Lunch box idea

lunch box idea -- ham & mustard scrolls

  • Ham & Mustard Scroll
  • Boiled Egg
  • Blueberry muffin
  • Carrot Sticks
  • Grapes


Flat bread

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    Sandra Odgers
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    March 1, 2015 at 6:25 pm

    Thanks for such a great recipe. I have just made cheese, bacon and bbq sauce scrolls for the kids lunches tomorrow. Will definitely be trying some of your other combinations too.
    So easy. 🙂

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    stacy wilkes
    April 25, 2015 at 3:32 pm

    Loving these recipes, and great for school too!!

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    February 14, 2016 at 5:02 pm

    Hi, I have made the 2 ingredient dough but can’t seem to get it to stretch far, it just keeps bouncing back when I roll it out and is quite thick. I would love some tips as to how others overcome this please?!

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      Kelly - Be A Fun Mum
      February 15, 2016 at 1:45 pm

      Hi Caitlin. Yes, it can be a bit stretchy. Are you using a large rolling pin? If so, just press down hard and roll well and eventually it will roll out for you. You can even get your hands in and pull it out a bit and then roll again. Hope that helps!

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        February 18, 2016 at 1:27 pm

        Thanks Kelly. I have tried pressing it down hard and using my hands but it just doesn’t seem to stop bouncing back. Do you think using Wholemeal Self Raising Flour (to make scrolls even healthier) would turn out alright also?

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          March 27, 2018 at 6:12 pm

          When rolling out the dough. start from the middle and roll out then go back to the middle and go out the opposite way then middle out left middle out right

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    February 11, 2017 at 5:47 pm

    I just made this but I didn’t have enough Greek yogurt so I used 1/2 coconut yogurt and 1/2 Greek…..And as my coconut yogurt was vanilla flavoured I decided to make it into apple scrolls…it was amazing.I grated three apples, squeezed most of the juice out, and spread my rolled out dough with a bit of rice malt syrup, the grated apple, 1/4 a cup of sultanas and about 2 tablespoons of sliced blanched almonds. I then gave it a light sprinkle of cinnamon sugar..about two teaspoons rolled, sliced and baked…It was great. Thank you for a wonderful easy recipe.

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    June 19, 2017 at 10:15 am

    Super easy recipe to follow. I made cheese and vegemite & spinach and feta. Delicious! Thank you!

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    April 15, 2018 at 8:57 pm

    Hi Kelly, these look great! I’ll be trying the recipe tomorrow ! Can you tell me how you store these? Thank you !

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      Kelly - Be A Fun Mum
      April 16, 2018 at 4:10 pm

      Hi Emma! I put them in the freezer, and then just pull them out of a school morning and put them straight in the lunch box (they thaw by lunch time and are delicious). Otherwise, just put them in an airtight container (but that way, you would want to eat them within a day I should think so they are fresh). Otherwise, yeah, just throw them in the freezer – they freeze really well.

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