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+ servings
oregano bread scrolls in a white tray with a blue rim
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5 from 25 votes

Fresh Oregano Bread Scrolls

Soft pull-apart scrolls made with fresh oregano and onion. This pillowy oregano bread is easily made with my basic pizza dough and is naturally vegan. It can be enjoyed during breakfast, lunch or dinner.
Prep Time30 mins
Cook Time35 mins
Resting Time30 mins
Total Time1 hr 35 mins
Course: Breakfast, side
Cuisine: Lebanese, Middle Eastern
Diet: Vegan
Servings: 40 mini scrolls
Calories: 1429kcal
Author: Janelle Hama


  • Bowl


  • 1 Basic pizza dough
  • 3 cups Oregano leaves (fresh) finely chopped
  • 1 medium Onion finely chopped
  • 2 tablespoons Lemon juice fresh
  • 2 tablespoons Olive oil
  • ½ teaspoon Salt
  • 1 tablespoon Olive oil optional - for brushing


  • Prepare pizza dough as per basic pizza dough recipe.
    1 Basic pizza dough
  • Whilst the dough is resting, in a mixing bowl, combine fresh oregano, onion, lemon juice, olive oil and salt. Divide into 3 even portions.
    3 cups Oregano leaves, 1 medium Onion, 2 tablespoons Lemon juice, 2 tablespoons Olive oil, ½ teaspoon Salt
  • Divide pizza dough into 3 even portions. Roll out one portion at a time, approximately 3-4mm thick (110") and spread the fresh oregano mixture over the dough. Leave a gap at the top perimeter.
  • Starting at the bottom of the dough, roll up the dough and place the top perimeter face down to help seal the roll. Cut into scrolls approximately 3.5cm (1⅓") apart. Repeat until all dough and oregano filling used up.
  • Grease baking pan or cake tin and place the individual scrolls side by side, slighly touching. Optional - brush lightly with oil.
  • Bake in a preheated fan forced oven 190°C (375°F) for 35-40 minutes until golden.
  • Allow to cool for 5 minutes before serving. Enjoy warm or cool.



Basic pizza dough - refer to my basic pizza dough as is, do not adjust the quantities. It is best to allow it to rest for approximately 25-30 minutes for this recipe. Make sure dough is covered at all times when not working with it.
Brushing with oil is optional. With and without brushed oil works well. If brushing with oil, take into consideration the bread will brown darker.
Ovens differ in makes and models, check your oregano bread scrolls as they bake, they can be ready between 35-40 minutes. Once the tops are golden.
These vegan scrolls will be mostly golden on the outside and when the bread is pulled apart they will be fluffy and white.
Baking tray or cake tin can be any shape, the oregano bread will take on the shape of this pan.
Fresh oregano when cooked will turn a dark brown almost black colour, this is normal. Also, wet oregano will turn black (doesn't mean it is off). Be sure to dry oregano well before using.
🍴Serving Suggestions
This herby bread can be served as a side to my easy baked vegan pasta, with a balela salad, with soup such as a simple carrot and celery soup. It is great with brekky, lunch or dinner meals.
*Shop for your healthy organic groceries at Thrive Market*.


Calories: 1429kcal | Carbohydrates: 299g | Protein: 45g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 4404mg | Potassium: 2016mg | Fiber: 70g | Sugar: 36g | Vitamin A: 2548IU | Vitamin C: 23mg | Calcium: 2340mg | Iron: 64mg