Fridge Staples: Greek Yogurt Savoury Scrolls

So a few weeks ago since I discovered the recipe for Greek Yogurt Cinnamon Scrolls we've been having a savoury version with cheese, shallots and mushrooms nearly once week (sometimes twice a week!). Perfect for school lunches and as snacks for road trips.

The first time I tried this it was with some leftover shallots (spring onions) and cheese and then it progressed to versions with leftover mushroom and then bacon or ham.

As these have quite a bit more filling I had to double the original dough quantity for this version. No regrets... as I've said this one has been made on a weekly basis since.

Greek Yogurt Savoury Scrolls
Approx 10-12 large scrolls

Dough
2 x 160g tub of greek yogurt
2 cup self-raising flour (extra 2 tablespoon may be required)
2 to 4 tablespoons softened butter

Filling
2 shallots or spring onions, thinly sliced (I like to use the top green part for this recipe)
3 to 4 medium button mushrooms, finely diced
½ cup grated tasty cheese

Method
Preheat oven to moderate 190°C. Lightly grease a baking tray.

Empty yogurt into a large mixing bowl and sift half the flour over the yogurt, lightly mix before sifting over the rest of the flour and mixing it until a soft dough forms. Note: If the dough is too wet then add a tablespoon of self-raising flour at a time and lightly knead in the bowl with a rubber spatula until it's smooth to touch. Be careful not to overwork the dough as you don't want to develop the gluten as you would in bread making.

Roll and shape dough into a large rectangle between two piece of waxed baking paper or lightly oiled baking paper until 1.5cm thick.

Spread softened butter over the rectangle of dough evenly and right to the edges. Sprinkle shallots or spring onions and mushrooms evenly over the dough.

Roll the dough into a log and slice evenly into 10-12 pieces approx 2.5cm wide. Lay the scrolls on their sides in the prepared pan with a 5mm gap in between to allow for the dough to expand and slightly squash together. Sprinkle grated cheese over each scroll, avoiding the gaps.

Bake for 20-25 mins until dough is cooked and scrolls are lightly golden.

Note: Ideas to try in the near future would be to add some bacon, bbq chicken, corn, spinach, olives, sun-dried tomatoes, pizza  sauce, other cheeses such as fetta, blue or camembert to the filling mixture.