- Cast Iron Potato & Rosemary Pizza – November 17, 2025
- Carrot, Butternut Squash & Ginger Soup Recipe – November 13, 2025
- Sweet Chili & Cheese Savory Scrolls – August 13, 2025
These Sweet Chili & Cheese Savory Scrolls are hands-down one of my favorite snacks. They’re quick to make, fun to eat, and packed with flavor. Whether it’s afternoon tea, morning tea, or even a light lunch, they just work.
I’ve made them again and again, each time trying out a new flavor combo. And honestly? Every version delivers. You get that soft, fluffy dough, melty cheese, and just the right balance of sweet heat. They’re simple, satisfying, and always a hit with family or friends.
The Possibilities Are Endless
What I love most about these scrolls is how flexible they are. Once you’ve got the dough down, the fillings are completely up to you. Whether you’re using what’s left in the fridge or planning ahead for something special, there’s a combo that’ll hit the spot.
Here are a few of my go-to variations:
-
Spinach & Feta: Swap the chili sauce for garlic butter. Add crumbled feta and chopped baby spinach. Simple and so good.
-
Pesto & Mozzarella: Spread a layer of basil pesto, then top with shredded mozzarella. It’s herby, cheesy, and super comforting.
-
Caramelized Onion & Goat Cheese: Sweet onions and tangy goat cheese are a dream team. Sprinkle with thyme for a little extra magic.
-
Ham, Cheese & Mustard: A scroll version of the classic toastie. Use Dijon mustard, sliced ham, and cheddar.
-
Vegemite & Cheese: A bold Aussie classic. Spread with Vegemite and load up on tasty cheese.
Feel free to mix, match, and experiment. Just keep an eye on the filling amount—too much and the dough won’t roll properly.
Whatever you go with, you’re in for a warm, fluffy, flavor-packed snack. Every time.
Sweet Chili & Cheese Savory Scrolls
Ingredients
- 3 3/4 cups all purpose flour
- 3 tsp dry active yeast
- 1 tbsp honey
- 2 cups warm water
- 3 tbsp vegetable oil
- 1 tsp salt
- 1/4 cup sweet chili sauce
- 2 cups grated sharp cheddar cheese
Instructions
- Wake Up the YeastIn a large mixing bowl, combine 1/3 cup warm water with 1 tablespoon honey, then sprinkle in your yeast. Give it a gentle stir and let it sit for 5–10 minutes.You’re looking for a foamy, bubbly top—like the head on a beer. If it stays flat, your yeast didn’t make it (better to restart now than waste ingredients later!).
- Make the DoughDrizzle in 2 tablespoons of vegetable oil, add salt, and pour in the remaining warm water. Give it a good mix.Gradually add the flour, stirring as you go, until a sticky, shaggy dough forms.
- Knead & First ProofTurn the dough out onto a floured surface and give it a quick knead—just enough to smooth it out a bit.Grease a clean bowl with the remaining 1 tablespoon of oil, pop the dough in, and cover it with plastic wrap. Let it proof in a warm spot for 1.5 hours, or until doubled in size.
- Shape the DoughPunch down the dough to release the air, then place it on a floured surface. Roll it out into a thin, large rectangle—aim for even thickness throughout.
- Add the FillingSpread a generous layer of sweet chili sauce across the entire surface of the dough—use the back of a spoon for smooth, even coverage.Sprinkle the cheddar cheese evenly over the top, then press down lightly to help it stick.
- Roll & SliceStarting from the long edge, tightly roll the dough into a log (like a thick dough snake).Slice into 12 equal scrolls, or adjust to your preferred size (about 3–4 inches each works well).
- Second ProofArrange the scrolls on a baking tray lined with parchment paper, leaving a bit of space between each one.Cover loosely with plastic wrap and let them rise again in a warm spot for about 1 hour.
- Bake to Golden PerfectionPreheat your oven to 400°F (200°C). Remove the plastic wrap and bake the scrolls for 15–18 minutes, or until golden on top and cooked through.
- Serve & EnjoyLet them cool slightly (if you can wait!) and enjoy them warm. Perfect for snacking, sharing, or pairing with a cozy drink.
If this recipe made your day a little more delicious, follow along at Nicole Cathrine for more snack, picnic, and everyday food inspiration you’ll actually crave.
Leave a Reply