You really can't beat scrolls. Well, unless of course you turn them into these pizza scrolls! Pizza lovers will love this easy lunchbox snack. They make such a nice change from the humble sandwich. Tweak the fillings to match your favourite pizza toppings!
Recipe Tester Feedback: "These were so easy and so yummy! They will make an awesome snack or lunch option in my son's lunchbox." - Kirsty
No: Egg / Nuts
Contains: Gluten / Dairy
Preparation Time 10 minutes + 1 hour rising time
Cooking Time 30-40 minutes
Can be frozen
- water - 450g, lukewarm
- yeast - 3 tsp, dry active
- bakers flour - 750g, plus extra for dusting
- bread improver - 3 tsp
- salt - 1 tsp
- oil - for greasing
- tomato paste - 3 Tbsp
- dried italian herbs - 2 tsp
- ham - 200g, shaved
- cheese - 200g, grated
- spring onions - 2, sliced
- capsicum - 1/2, finely diced
- Add, in this order, the water (450g), yeast (3 tsp), bakers flour (750g), bread improver (3 tsp) and salt (1 tsp) to the bowl. Mix Speed 7 / 10 seconds.
- Program 6 minutes / Closed Lid / Kneading Function.
- Remove dough from bowl and knead on the bench until a smooth round ball is formed.
- Place into a lightly oiled bowl. Cover with clingfilm and place into a warm spot, like the front seat of your car or next to a warmed oven. Leave this to rise until doubled, approximately an hour. You will know it is ready when it no longer feels heavy. It becomes a very soft, cloud like dough.
- Preheat oven to 180C. Line a baking tray with baking paper.
- Sprinkle a little flour on the bench and roll risen dough out into a long rectangle, no more than 15cm high. Roll to a thickness of 1.5cm depending on taste and preference. Regularly lift and rotate the dough to ensure it doesn't stick to the bench and to also help evenly roll it. Allow it to rest for 15 minutes whilst preparing the filling ingredients.
- If you need to grate your cheese, add cheese (200g) to the bowl and grate Speed 7 / 5-10 seconds. Set aside.
- Top dough with tomato paste (3 Tbsp), Italian herbs (2 tsp), ham (200g), cheese (200g), spring onions (2) and capsicum (1/2).
- Using a knife or pizza cutter, slice into 20 vertical strips and roll up carefully into a scroll shape. Some filling will fall out but that is fine. Just sprinkle this on top of the cut scrolls before baking.
- Place the scrolls onto the baking tray, ensuring the scrolls are almost touching. Keep the ends faced inwards towards each other rather than exposed. This will prevent your scrolls from unravelling.
- Bake for 30-40 minutes or until dough is cooked and the cheese is golden. The time will vary depending on size.
- Allow to cool slightly then move to a wire cooling rack.