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Salami, Spinach & Cheese Scrolls. Perfect for an easy, speedy lunch. Leftovers freeze well, and are great in the lunchbox.
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5 from 6 votes

Salami, Spinach and Cheese Scrolls

A batch of these Salami, Spinach & Cheese Scrolls make an easy lunch, and leftovers are perfect for the lunchbox.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Author: Tania @ The Cook's Pyjamas


  • 500 g stored dough*
  • 150 g sliced salami
  • 2 large handfuls washed spinach large stalks removed
  • 200 g sliced Provolone or other melting cheese.


  • Preheat the oven to 200C (180C fan forced).
  • Line a large baking tray.
  • Stretch or roll the dough into a 20cm x 40cm (5mm thick) rectangle with the long edge parallel to the edge of the bench.
  • Lay the salami over the dough, leaving a 2cm gap along the closest long edge of the roll.
  • Scatter the spinach over the salami.
  • Lay the cheese over the top of the spinach.
  • Starting at the top of the rectangle (the long side) roll the dough towards you, tucking the dough into a scroll as you move.
  • Finish the roll with the seam under the roll of dough.
  • Using a sharp serrated knife, cut the dough into 3cm slices.
  • Place the slices onto the tray and place in the oven.
  • Bake for 25 minutes, or until the cheese has melted and the scrolls are golden brown.
  • Remove from the tray and allow to cool slightly on a rack.


* You can use your favourite unsweetened bread dough in place of the stored dough.