Three Cheese Vegemite and Jalapeño Scrolls

Vegemite and jalapeños? SIGN ME UP. 

I take my scrolls very seriously; when they're done right, they should be packed with flavour, and the balance between bread and filling should be perfect (more filling and less bread). Now I love Vegemite scrolls, like LOVE them. The scroll has to be fluffy and light, it has to have the perfect amount of Vegemite, and I expect to see melted crunchy cheese on the bottom. Now, nothing upsets me more than getting a Vegemite scroll and there being next to no Vegemite in it. Like, what the? This kept happening to me recently (thanks Bakers Delight) so I decided to take things into my own hands and make my own - Three Cheese Vegemite & Jalapeño Scrolls. 

 

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You guys absolutely loved my Cinnamon Scrolls with cream cheese icing, and it's easy to see why - they're super soft, highly addictive, and downright delicious. Scrolls are clearly a fan favourite here! The thing is, they are so easy to make (see for yourself here), and it's this satisfyingly simple quality about them that we have all come to know and love so much. Now, I am never not thinking about how I can take the ordinary and make it a little more extraordinary. Starting with cheese. I didn't just choose one cheese for this recipe, I chose three - mozzarella, gruyeré and parmesan. I also wanted a little heat in these Vegemite scrolls, so I added pickled jalapeños. I also finished off the scrolls with a sprinkling of black sesame seeds for that very subtle (and necessary) savoury crunch. And here you have it, my Three Cheese Vegemite & Jalapeño Scrolls. 

 

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Scroll down for my Three Cheese Vegemite & Jalapeño Scrolls Recipe Card, which you can also download and print - for FREE. So GOOD. I promise you won't regret it. Now, if you love my recipe and I really hope you do, I would love you to leave a 5 star rating below. Why? This helps other people discover this recipe and get to see what else I have been cooking in the kitchen and outdoors. And did you know? You can also keep in touch with me by following along on Instagram and Pinterest. If you have any comment or questions, I always reply via Instagram. Happy baking!

 

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