lunchbox scrolls

These are super popular in our house at the moment. They don’t take too long to make and we just bag them up and keep them in the freezer until the morning they are needed for lunchboxes. If you don’t have a thermomix just use any pizza dough recipe.

You can add a variety of fillings and our biggest issue is them lasting long enough in the freezer. I did a double batch last wednesday afternoon and by friday morning we didn’t have any left! Even just passata and cheese makes a delicious scroll for the kids and fussy eaters.

But the most popular scroll is spinach and feta.


lunchbox scrolls
Prep time
Cook time
Total time
Recipe type: Baking
Serves: 12-15
What you'll need
  • Pizza dough
  • 220g warm water
  • 1 sachet yeast
  • 400g pizza/bread flour
  • 20g olive oil
  • salt
  • Fillings
  • tomato passata (for Hawaiian and spinach and feta)
  • pineapple (for Hawaiian)
  • baby spinach leaves (for spinach and feta)
  • 150-200g feta (for spinach and feta)
  • vegemite (for cheesymite option)
  • grated cheese (for all options)
  1. I follow the thermomix instructions for dough by mixing the warm water and yeast then adding in the flour, olive oil and salt and kneading for 2 minutes.
  2. Place some olive oil in a bowl and wipe around the bowl to grease it and place the dough in there, cover with glad wrap and leave in a warm place for at least 30 minutes. Knock down the dough and you are ready to go.
  3. Now roll out 1 batch of dough into a rectangle. I do this on a floured surface and using a floured rolling pin. You don't want the dough too thin or sticky so just add more flour if your dough is too sticky.
  4. For the hawaiian rolls cover the dough in passata, not too much just enough to cover the entire dough surface. top with drained pineapple pieces (you don't want too much juice or it makes the dough wet).
  5. **Now cover with lots of grated cheese.
  6. With the long end of the dough that is furthest away from you roll the dough towards yourself fairly tightly. Keep rolling until you have a log of dough.
  7. Cut into scrolls, the thickness is up to you, I go for a thicker scroll but if you have more mouths to feed make them thinner.
  8. Place on a lined baking tin or roasting tin and place so that they are touching each other just slightly.
  9. Bake in a 200C preheated oven for at least 20-25 minutes until the cheese is melted and they are starting to look golden on top. You want to check that your dough is cooked right through the centre so I like to cut one scroll in half and checked it's cooked right through.
  10. Leave to cool or eat warm.
  11. To freeze the scrolls I leave them to cool and then place into freezer bags with 2 or 3 in a bag and put in the freezer.
  12. For the spinach and feta scrolls you will cover the dough entirely in passata then sprinkle over baby spinach leaves, top with cubed feta (small cubes) and follow from **
  13. For the cheesymite scrolls you want to spread the dough with vegemite, use vegemite at room temperature that is easier to spread. You could heat it up a little in the microwave if it's still too thick to spread and go easy on the vegemite as too much is too strong for the little ones (trust me on that one). Follow from **

So far our favourites are hawaiian and spinach and feta.


  1. These started out when my family was young as tuna pinwhirls. Still poplular. I also finely chop many leftovers including pasta dishes. Add some herbs or sauces and cheese. Pork mince and pesto, whatever. My family, now grown up loves them

  2. My kids love cheese and vegemite. That spinach and feta cheese one, looks yummy though, will try that one soon.

  3. I made these all the time when my children were little. Or we just made bread daily and they would each shape their own little rolls in unique designs. My children are grown up but they still talk about “when we used to make our own rolls”. It’s the only way to fill up all those tummies!

  4. Thank you for the recipe I’ve never made these but they look so yummy I’m going to make some soon. The feta and spinach will be my first ones I think!

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