Why You’ll Love This Recipe

I love how simple these savoury scrolls are to prepare. Using ready-made puff pastry means I can skip making dough from scratch and have them ready for the oven in just a few minutes.

I also find them incredibly versatile. I can adjust the amount of chilli depending on how spicy I want them, experiment with different cheeses, or add extra ingredients from my fridge.

They’re ideal for parties, lunchboxes, picnics, afternoon snacks, or an easy savoury breakfast. I can also prepare them ahead and reheat them whenever I need a quick snack.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Puff pastry sheets
Cheddar cheese, grated
Fresh red chilli, finely chopped
Cream cheese or tomato relish
Green onions, finely sliced
Garlic powder
Smoked paprika
Salt
Black pepper
Egg, for egg wash
Sesame seeds, optional

I like using a flavorful cheddar because it melts well and gives my scrolls a rich, savory taste. Fresh chilli provides a bright kick of heat, while smoked paprika adds another layer of flavor without making the filling complicated.

Directions

I preheat my oven to 400°F (200°C) and line a large baking sheet with parchment paper.
I place my puff pastry sheet on a clean work surface and let it soften just enough to roll without cracking. I keep it relatively cold so the pastry still puffs nicely in the oven.
I spread a thin layer of cream cheese or tomato relish over the pastry, leaving a small border around the edges.
I scatter the grated cheddar evenly over the pastry.
I sprinkle over the chopped chilli, green onions, garlic powder, smoked paprika, salt, and black pepper.
Starting from one long edge, I roll the pastry tightly into a log.
I place the pastry log in the refrigerator for about 10–15 minutes if it feels too soft. I find chilled pastry much easier to slice neatly.
I use a sharp knife to cut the log into even scrolls and arrange them cut-side up on my prepared baking sheet, leaving some space between each one.
I lightly brush the exposed pastry with beaten egg and sprinkle sesame seeds over the tops if I’m using them.
I bake the scrolls for about 18–22 minutes, or until the pastry is puffed and golden and the cheese is bubbling.
I let them cool for a few minutes before serving. I enjoy them warm or at room temperature.

Servings and Timing

I usually get approximately 12 scrolls from one sheet of puff pastry, although the exact number depends on how thickly I slice them.

Prep time: 15 minutes
Optional chilling time: 10–15 minutes
Cooking time: 18–22 minutes
Total time: about 35–50 minutes
Servings: approximately 4–6
Yield: about 12 scrolls

Variations

For milder scrolls, I reduce the fresh chilli or replace it with finely chopped mild peppers. When I want more heat, I add extra chilli, chilli flakes, or a small amount of hot sauce.

I can change the cheese depending on what I have available. Mozzarella gives me a stretchy filling, while Parmesan adds a stronger savory flavor. I also like combining cheddar and mozzarella.

For extra filling, I add finely chopped roasted peppers, olives, sun-dried tomatoes, spinach, or caramelized onion. I make sure any vegetables aren’t too wet so my pastry stays crisp.

When I want a heartier version, I add small pieces of cooked bacon, ham, pepperoni, or shredded cooked chicken.

I can also replace the tomato relish with pesto for a herby variation that works particularly well with mozzarella and chilli.

Storage/Reheating

I store leftover cheese and chilli scrolls in an airtight container in the refrigerator for up to 3 days. I let them cool completely before storing them to prevent trapped steam from making the pastry soggy.

When I want to reheat them, I place the scrolls in a moderate oven or air fryer until they’re warmed through and the pastry becomes crisp again. I prefer this method to microwaving because a microwave tends to soften puff pastry.

I can also freeze baked scrolls once they’re completely cool. I place them in a freezer-safe container and reheat them from frozen or after thawing in the refrigerator.

FAQs

Can I make cheese and chilli scrolls ahead of time?

Yes. I can assemble and slice my scrolls ahead of time, keep them covered in the refrigerator, and bake them when I’m ready. I can also bake them completely and reheat them later.

What cheese is best for savoury scrolls?

I usually use cheddar because it has plenty of flavor and melts well. I can also use mozzarella, Parmesan, Monterey Jack, or a combination of cheeses depending on the flavor and texture I want.

How do I stop my savoury scrolls from becoming soggy?

I avoid using too much sauce or wet filling, and I keep my puff pastry cold before baking. I also bake the scrolls until the pastry is properly puffed and golden rather than removing them while they’re still pale.

Can I make these scrolls without chilli?

Absolutely. I simply leave out the chilli when I want a mild cheese scroll. I can replace it with herbs, green onions, roasted peppers, or another favorite savoury ingredient.

Can I freeze cheese and chilli savoury scrolls?

Yes. I can freeze the baked and cooled scrolls in a freezer-safe container. When I want to eat them, I reheat them in the oven or air fryer until hot and crisp.

Conclusion

Easy cheese and chilli savoury scrolls give me a quick way to turn simple puff pastry into a crispy, cheesy snack with just the right amount of heat. I love that I can roll them together in minutes, customize the filling with whatever I have available, and serve them for everything from parties to lunchboxes. Fresh from the oven, I get flaky golden pastry, melted cheese, and a spicy savoury center in every bite.

Easy Cheese and Chilli Savoury Scrolls Recipe

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Easy cheese and chilli savoury scrolls combine flaky puff pastry with melted cheddar, fresh chilli, green onions, and smoky seasonings. They are a quick, customizable snack that is especially delicious served warm and golden from the oven.

Author: Laura
Prep Time: 15 minutes
Cook Time: 18–22 minutes
Total Time: Approximately 35–50 minutes
Yield: About 12 scrolls, approximately 4–6 servings
Category: Snack
Method: Baking
Cuisine: Australian
Diet: Vegetarian

Instructions

Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Place the puff pastry on a clean work surface and allow it to soften just enough to roll without cracking, while keeping it relatively cold.
Spread a thin layer of cream cheese or tomato relish over the pastry, leaving a small border around the edges.
Scatter the grated cheddar evenly over the pastry.
Sprinkle with the chopped chilli, green onions, garlic powder, smoked paprika, salt, and black pepper.
Starting from one long edge, tightly roll the pastry into a log.
If the pastry feels too soft, refrigerate the log for 10–15 minutes to make it easier to slice.
Using a sharp knife, cut the log into approximately 12 even scrolls and arrange them cut-side up on the prepared baking sheet, leaving space between each one.
Brush the exposed pastry lightly with beaten egg and sprinkle with optional sesame seeds.
Bake for 18–22 minutes, or until the pastry is puffed and golden and the cheese is melted and bubbling.
Cool for a few minutes before serving warm or at room temperature.

Notes

Keep the puff pastry relatively cold before baking to encourage a crisp, well-puffed texture.
Avoid using excessive sauce or wet fillings, as extra moisture can make the pastry soggy.
For milder scrolls, reduce the fresh chilli or replace it with finely chopped mild peppers.
For additional heat, add chilli flakes, extra fresh chilli, or a little hot sauce.
Mozzarella, Parmesan, Monterey Jack, or a combination of cheeses can replace or complement the cheddar.
Roasted peppers, olives, sun-dried tomatoes, spinach, or caramelized onion can be added, provided excess moisture is removed.
For a heartier variation, add cooked bacon, ham, pepperoni, or shredded cooked chicken.
Pesto can replace the cream cheese or tomato relish for an herby variation.
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days and reheat in an oven or air fryer for the crispiest texture.
Baked and completely cooled scrolls can be frozen in a freezer-safe container and reheated from frozen or after thawing.

Nutrition

Serving Size: 2 scrolls
Calories: 360 kcal
Sugar: 3 g
Sodium: 520 mg
Fat: 25 g
Saturated Fat: 13 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 2 g
Protein: 10 g
Cholesterol: 55 mg