Cheese & Bacon Scrolls

These cheese and bacon scrolls make a delicious mid-morning snack that everyone in your household will love. Plus you can freeze them as an easy addition to school lunchboxes.

Recipe by Little Spoons Cookery for Kids


  • 2 bacon rashers
  • 2 cups (300g) self-raising flour
  • 1 tsp salt
  • 50g butter
  • 3/4 cup (180ml) milk
  • 1/3 cup tomato paste
  • 3/4 cup cheddar cheese
  • 1tsp mixed Italian herbs
  • Olive oil
  • Extra flour (for rolling)


  1. Preheat oven to 180 degrees C and line 2 baking trays with GLAD Cooking Paper.
  2. Chop the bacon into small pieces. With the help of an adult, heat oil in a non-stick frying pan and add the bacon. Cook bacon for 5 minutes. Remove from pan and place on a paper towel to remove excess oil.
  3. Chop butter into small cubes, ensuring that it does not melt. Sift flour and salt into a bowl, add cold butter and using fingertips rub butter into the flour until the mixture resembles fine breadcrumbs.
  4. Add milk while stirring until the dough forms. Turn onto a floured surface and knead for 3 minutes until the dough is smooth and elastic.
  5. Roll dough into a 25cm x 30cm rectangle with the rolling pin.
  6. Spread tomato paste over the dough evenly with the palette knife, then sprinkle with Italian herbs, fried bacon and grated cheese.
  7. Lift the dough from the edge closest to you and tightly roll the dough into a long sausage. With the help of an adult, cut into 10 even slices with a sharp knife.
  8. Line the baking trays with GLAD Cooking Paper, and place the scrolls on the trays. Bake for 15 minutes in the oven until golden brown.


  1. For a vegetarian option, omit the bacon and add sautéed vegetables, like mushrooms, baby spinach, capsicum or even tinned sweet corn.

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