Cheese and Corn Scrolls
A two-ingredient dough that turns into the thing they ask for every week.
Serves 12 40 min 9g proteinKid-friendly
veggiebakelunchboxfreezer-friendlybudget
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- Self-raising flour · 300 g
- Greek yoghurt · 250 g
- Grated cheese · 150 g
- Tinned sweetcorn · 200 g
- Milk · 20 ml
Ingredients
- Self-raising flour300 g
- Greek yoghurt250 g
- Grated cheese150 g
- Tinned sweetcorn200 g
- Milk20 ml
Method
- Heat the oven to 200C and line a tray with baking paper.
- Mix the flour and yoghurt in a bowl until it comes together, then knead on a floured bench for 2 minutes until smooth.
- Roll the dough into a rectangle roughly 30cm by 20cm and about 1cm thick.
- Scatter over the drained corn and most of the cheese, leaving a clear strip along one long edge.
- Roll the dough up from the opposite long edge, cut into 12 rounds, and sit them cut-side up on the tray.
- Brush the tops with milk, scatter on the last of the cheese, and bake for 20-25 minutes until golden.