Cheese Scrolls

Easy healthy cheese scrolls, filled with a delicious tomato and onion filling, they're light fluffy and only 10 minutes to prep.
Prep Time 5 minutes
Bake 15 minutes
Pile of cheese, tomato and onion scrolls on a baking rack
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Cheese, tomato and onion scrolls on cooling rack with parsley

Are you still in lockdown? I know lots of people are out by now, and if that’s you, this probably sounds like some reverberating old record. But I must say, 75 days in for us here in Auckland, and I’m rather looking forward to seeing the sun set on this particular round.

Not that I mind staying at home with the kids. It’s challenging for sure, but I’m kind of relishing it in a way – an excuse to be with them even more while they’re little, and make my work work, for them (like being on the laptop right now, listening to Mariah on the couch, while I write this to you). Being forced to take those moments to pause, has for me I think been a blessing in disguise.

Things I’m missing in lockdown

But what I miss are… the small things. Handing over my reusable cup at a cafe, and not being disappointed when I get passed back a disposable. Meeting someone new at the playground, and reaching over to clasp their hand  – “Hi – I’m Buffy, what’s your name?”. Being able to take my mask off on the ferry for a breath of glorious sea air, without being met by a glance of disapproval from some fellow passenger. Picking up the paper and reading about more than just the latest vaccination target and “how far away we are”. And of course, a sneaky mid-week Thai massage wouldn’t go amiss right now too.

Buffy Ellen holding tray of cheese scrolls

Til then, one bonus has been I’ve had four mouths to feed for 75 lunches in a row (instead of the solo show I’m normally rocking). So I’ve been making loads of quicky baked goodies. It would be easy to have a loaf of bread in the freezer, but I like not having it. It makes me more creative!

Don’t get me wrong – my baked goods are far from frivolous or time-consuming. You know me, that’s not my style. I want quick, easy, but still insanely delicious. Whilst ticking all our health boxes too.

Why you’re going to love these Cheese Scrolls

These incredibly tasty Cheese Scrolls totally fit the bill. They’re like a scone spread thin, giving a big bear hug round a sweet caramelised tomato and onion filling. The kind of thing where you can walk into the kitchen, then a mere 25 minutes later, relish in wafts of warm cosiness as you lift them from the oven. They’re a total winner, and our wee whānau battles every time over who gets the last one.

Close up of cheese, tomato and onion scrolls with parsley

Check out the recipe below, then give these cosy Cheese Scrolls a whirl for lunch tomorrow. I know you’re going to love them!

More Cheesy Treats

If you love these scrolls, here are some of my other cheesy (but totally dairy free) favs to make next:

If you try these Cheese Scrolls, do let me know! Leave a comment below, a rating, or share a photo of your version on Instagram and tag me @begoodorganics. I love seeing you bring more plants into your kitchen – it totally makes all my work worth while.

Pile of cheese, tomato and onion scrolls on a baking rack

Cheese Scrolls

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Servings 4
Prep Time 5 minutes
Bake 15 minutes



  • 2 c wholemeal spelt flour
  • 2 tsp baking powder
  • 2 tsp paprika
  • 3/4 tsp sea salt


  • 3 tbsp coconut oil
  • 1 tbsp olive oil
  • 1 c dairy free cheese grated
  • 2/3 c plant based milk


  • ½ c tomato paste
  • 1/2 red onion


  • Preheat the oven to 220 C fan bake.
  • Sift dry ingredients in a bowl, add coconut and olive oil, and rub with your fingers until it’s like breadcrumbs. Add cheese and milk and mix to a soft dough.
  • Pour onto a well floured board, shape into a large rectangle, and lay on a baking tray. Spread with relish and onion, roll up, then cut into 2 cm slices (or leave whole for 4 individual scrolls).
  • Bake for 15 mins until just golden, then serve with a garden salad alongside. Will keep in the pantry for 3 days – re-toast briefly to serve.

Recipe Notes

Gluten free: Instead of spelt flour use 1 cup brown rice flour, 1/2 cup buckwheat flour, and 1/2 cup tapioca flour (plus 1 teaspoon of guar gum for extra hold).
I love wholemeal spelt flour, but you can use regular wholemeal wheat flour as well.
If you don’t have any relish you can also use tomato paste or even tomato sauce. Marmite & onion is also an amazing combo too.