Ham and Cheese Scrolls (No Yeast) (No Yeast)

Ham and cheese scrolls (or pinwheels) are the perfect bite sized snack for kids and adults alike. Made with two ingredient dough (no yeast), they're easy to prepare and are ready in less than 30 minutes! Pop them in lunchboxes throughout the week or freeze for a fun weekend snack.

I know I may be asking for trouble putting pineapple in these Ham and Cheese Scrolls (or pinwheels, if you're that way inclined). People are either adamantly for or against pineapple on pizza, and since these scrolls are essentially like little pizzas I'm sure there will be opinions.

The truth is you're an adult (or at least a very intelligent kid who has stumbled across my blog) and you can make these scrolls how you damn well please. If you are firmly planted in the anti-pineapple camp, leave it out.

But if you're not, you've gotta try these scrolls with it. You won't regret it. And this is coming from a former hater of pineapple on pizza. In fact, I used to sing "ham and cheese and pick off the pineapple" every time I ate Hawaiian pizza as a kid.

These scrolls are made with our powerhouse two ingredient dough (Greek yoghurt and flour) so you don't need to worry about yeast or proofing. They will be ready in under 30 minutes and the hardest part will be trying not to eat them all at once.

Why you'll love this recipe...

Quick and Easy
Great for kids and lunch boxes
Tastes like Hawaiian pizza
Made with every day ingredients
No yeast or proofing required!

Ham and Cheese Scrolls Ingredients List

I love recipes that are made with every day staples and these scrolls definitely fit that bill! Here's what you need (full measurements in the recipe card below)...

Greek Yoghurt
Self-Raising / Self-Rising Flour - OR substitute with all purpose / plain flour and baking powder. The conversion rate is 1 cup of flour to 2 teaspoons of baking power.
Ham
Shredded Cheddar Cheese
Tomato Paste
Tinned Pineapple Chunks / Pieces - optional but highly recommended.

How to make Ham and Cheese Scrolls - Step by Step

Preheat the oven to 180C / 350F and line a baking tray with a silicone mat or baking paper.

Place Greek yoghurt in a mixing bowl and give it a stir. Add in 1 cup of flour and stir to combine. Gradually add in more flour until the dough starts to form into a ball.

Tip the dough onto a well-floured surface and knead with your hands for a minute or two. If the dough is still too sticky, add some more flour and continue to knead. The dough is ready when it is able to hold it’s shape and is not sticking to your hands or the surface.

a ball of dough on a piece of parchment paper.

Roll the dough into a rectangle shape, spread tomato paste on top then sprinkle over the ham, cheese and pineapple.

dough topped with ham, cheese, tomato paste and pineapple.

Roll the dough up tight, then cut into 8 equal pieces. Spread the pieces out onto a baking tray, keeping a bit of space between each one to allow some room for rising. Sprinkle a little cheese on top of each scroll, then place in the oven for 10-15 minutes or until the cheese is melted and the dough is golden and cooked through.

ham and cheese scrolls on a baking tray ready for the oven.

Place scrolls on a wire rack to cool.

ham and cheese scrolls on a wire cooling rack.

Can you make Ham and Cheese scrolls ahead?

These scrolls are great warm out of the oven or completely cool. If you want to make them a few hours before serving, or even the day before, they will still be great. Just be sure to store in an airtight container in the fridge, then let them come to room temperature before serving. They can be stored up to 2 days in the fridge.

Can you freeze Ham and Cheese scrolls?

Definitely! Once the scrolls have cooled completely, store in an airtight container or ziplock back and place in the freezer for up to 3 months.

TIPS FOR MAKING HAM AND CHEESE SCROLLS

Be sure to check out my two ingredient dough guide for all the tips and tricks for getting the dough right!
You want to work quickly with this dough – it tends to get stickier the longer it’s at room temperature so once you have the right consistency roll it out, load it up and roll it up.
Don’t worry too much about getting a perfect rectangle shape. I certainly never do. Just roll it out as much as you can then top it with tomato paste, ham, cheese and pineapple.
Roll it up as tightly as possible and try to cut it into 8 even parts. This is easier to do if you cut the roll in half first, then half again, and again.

ham and cheese scrolls on a marble background.

MORE TWO INGREDIENT DOUGH RECIPES

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RECIPE

Ham and Cheese Scrolls

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Ham and cheese scrolls (or pinwheels) are the perfect bite sized snack for kids and adults alike. Made with two ingredient dough (no yeast), they're ready in less than 30 minutes! These scrolls are like a Hawaiian pizza - ham, cheese, tomato paste and pineapple rolled up in a soft dough.

0 Stars (1 Reviews)

servings

8

Scale

Ingredients

1 cup Greek Yoghurt

1 1/2 cups Self-Raising Flour + extra for dusting

2 tbsps Tomato Paste

2 slices ham

1/2 cup shredded cheddar cheese + a little extra for sprinkling on top

OPTIONAL

2 tbsps tinned pineapple chunks / pieces

Instructions

1

Preheat the oven to 180C / 350F and line a baking tray with a silicone mat or baking paper.

2

Place Greek yoghurt in a mixing bowl and give it a stir. Add in 1 cup of flour and stir to combine. Gradually add in more flour until the dough starts to form into a ball.

3

Tip the dough onto a well-floured surface and knead with your hands for a minute or two. If the dough is still too sticky, add some more flour and continue to knead. The dough is ready when it is able to hold it’s shape and is not sticking to your hands or the surface.

4

Roll the dough into a rectangle shape, spread tomato paste on top then sprinkle over the ham, cheese and pineapple.

5

Roll the dough up tight, then cut into 8 equal pieces. Spread the pieces out onto a baking tray, keeping a bit of space between each one to allow some room for rising. Sprinkle a little cheese on top of each scroll, then place in the oven for 12-15 minutes or until the cheese is melted and the dough is golden and cooked through.

6

Place scrolls on a wire rack to cool.

Notes

1. Flour

If you don't have self-raising flour on hand, you can use a mix of all purpose flour / plain flour and baking powder instead. You'll need 2 teaspoons of baking power for each cup of all purpose / plain flour. So if your dough uses 1.5 cups of flour, use 3 teaspoons of baking powder etc.

2. Storing

Once the scrolls have cooled completely, store in an airtight container or ziplock in the fridge for up to 2 days, or in the freezer for up to 3 months.

3. Tips for making Pizza Scrolls

Be sure to check out my two ingredient dough guide for all the tips and tricks for getting the dough right!

You want to work quickly with this dough - it tends to get stickier the longer it's at room temperature so once you have the right consistency roll it out, load it up and roll it up.

Don't worry too much about getting a perfect rectangle shape. I certainly never do. Just roll it out as much as you can then load it up.
Roll it up as tightly as possible and try to cut it into 8 even parts. This is easier to do if you cut the roll in half first, then half again, and again.