Add water and yeast to Thermomix bowl and warm for 2 min/37/sp 2.

Add flour and oil and choose 3 min/knead.

Remove to an oiled bowl and cover. Allow to rise for an hour or until doubled.

Tip out on to ThermoMat and roll out to a long rectangle.

In the video, mine has been rolled out very thin. This makes the scrolls more difficult to handle when cut, so it's advisable to freeze the roll before cutting.

Mix all sauce ingredients together in a small bowl.

Chop salami 3 sec/sp 4 or until crumbled.

Grate cheeses separately - 3 - 4 sec/sp 8 for cheddar and mozzarella, longer for parmesan.

Spread the dough with the sauce, then add salami and cheeses.

Turn the long edge in and then use the mat to roll up to a log.

Place the rolled up log with the mat in the fridge for an hour or longer.

When ready to bake, preheat oven to 200C.

Use dental floss or fishing line to cut the scrolls - one to one and a half cm wide.

Place onto a lined baking tray and bake for about 15 minutes or until lightly browned.

Remove to a wire rack or serve straight away.