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Ham & Cheese Scrolls Recipe

Food & Drink /

Ham & Cheese Scrolls Recipe

Holy smokes guys, I can’t believe I waited so long to make scrolls. I mean even looking at the photo of them above they look yummy right, but you could totally go past them for something more delicious. STOP. These are so freaking easy, and absolutely delicious. I cooked a batch, and then handed them around to the family… and we all collectively lost our minds. “HOW GOOD ARE THESE?” we muttered, flaky pastry flying out of our mouths in the process.

It is true, I get excited about food and recipes. I do. If I try a dud recipe, I simply forget about it in a split second and pretend it never happened… but the ones I love, I tell everyone. And here I am telling you.

They’re SO good, my friends. And cheap.

Ham & Cheese Scrolls Recipe

Some recipes I saw for scrolls used complicated sauces, or bread dough… and to be frank, I don’t have time or patience at the moment… so I’m totally going for the easiest route possible. I used tomato sauce and puff pastry. I also made some with a tomato chutney, and they were great too.

Ham & Cheese Scrolls Recipe

You can cook up a few batches of these and freeze them for school lunches. I cooked up a few batches, and then warmed them back up in the oven the next day for lunch – and they were equally as awesome as freshly baked. 

Ham & Cheese Scrolls Recipe

Of course, you add in vegetables or whatever flavours you like. Take away the ham and add salami. Make them with spinach and ricotta. Add corn or capsicum. Or just make them simple and easy like I have here.

Ham & Cheese Scrolls Recipe

Ham and Cheese Scrolls Recipe


1 sheet of frozen puff pastry, thawed

1 tablespoon of tomato sauce

4 slices of shaved ham off the bone

1/4 cup tasty cheese

1 egg, for brushing


  1. Preheat oven to 200ºC {180ºC for fan-forced} and line a baking tray with baking paper.
  2. Lay the thawed puff pastry sheet onto your bench top {keeping the plastic sheet on the back of the pastry so it doesn’t stick to the bench}. Spread the pastry evenly with the tomato sauce. Layer the ham over the pastry, and sprinkle with the grated cheese.
  3. Tightly roll up the pasty, and then cut into slices {you can get around 8 slices from each roll}. Place the slices onto the tray and brush with the beaten egg. Bake for 12-15 minutes, or until the pastry is golden and the cheese is melted.
  4. Store in the fridge for up to three days. Reheat in the oven or microwave, or eat cold.