Cheese and Marmite scrolls

Cheese and Marmite scrolls

At a glance

  • Preparation
  • Cook time
  • Difficulty Medium
  • Serves 12


  • 1 cup unsweetened Greek yoghurt
  • 1 Tbsp olive oil
  • 2 Tbsp water
  • 1 3⁄4 cups white self-raising flour, plus extra for dusting
  • 3 Weet-Bix wheat biscuits, finely crushed
  • 2 – 3 Tbsp Marmite
  • 1 cup grated edam cheese


  1. Preheat oven to 190°C (370°F). Line an oven tray with baking paper.
  2. To make the dough, combine yoghurt, oil and water in a bowl and stir well. Add flour and Weet-Bix wheat biscuits and stir again. Use your hands to knead mixture in the bowl for about a minute to create a soft and pliable dough.
  3. Lightly dust bench and top of dough with a bit of extra flour. Roll dough into a 24 x 40cm rectangle. With a long edge closest to you, thinly spread Marmite over dough, leaving 2 cm clear on the opposite long edge.
  4. Top dough with cheese and roll away from you to enclose filling, pinch the seam to seal. Slice into 12 rounds with a sharp knife and place cut-side down on the prepared tray.
  5. Bake 18 – 20 minutes, until golden and cooked through. Cool on tray for 5 minutes then move to a rack to cool completely, serve warm or at room temperature.

Our Tips

  • Dough consistency can be impacted by the weather! If your dough is too dry after kneading add a spoonful of water – if too wet, a spoonful of flour.
  • Marmite thickness is highly personal – use more or less to taste.
  • Dough can also be used to make pizza or jam scrolls.

Nutritional info

Per serving

  • Energy-Kilojoules 775
  • Energy-Calories 185
  • Protein 10
  • Fat-Total 9
  • Fat-Saturated 5
  • Carbohydrate 15
  • Carbohydrate-Sugars 2
  • Sodium 392
  • Potassium 179
  • Calcium 242
  • Iron 3.1
  • Dietary-Fibre 2.3