This is a recipe for pizza scrolls is one I use often – it’s easy, versatile and most of my family will eat them. As we are getting closer to the first day of school, the boys and I have been filling the freezer with anything that will make those school mornings easier.
These pizza scrolls freeze really well! In fact I try and freeze them asap after baking because otherwise they just don’t last.
They aren’t just handy for school lunches.
Having a supply of frozen scrolls means that we always have a grab and go option. They make a great airport snack for my FIFO hubby, snacks for playdates, brekky for me when I’ve got an early morning meeting … pretty much whenever we need something quick and easy. And I know what’s in them so I’m happy for everyone to eat them freely.
You can store them easily in the freezer in individual zip lock bags, however I feel that we go through too many so I now snap freeze them on a baking tray once they are cooled and then transfer into large glass containers in the freezer. This means that we can grab one or two whenever we need and transfer into a reusable container or lunchbox.
I use a Thermomix to mix these up in a matter of seconds, but you can also mix them by hand, the recipe will work, it will just take a bit longer.
280 – 330 ml of warm water (start with 280ml then add more if you need to).
2 tbsp dry yeast
1 tsp honey or raw sugar (this helps make them super soft by feeding the yeast)
2 tsp salt
2tbsp olive oil
500g Baker’s Flour
Pizza sauce (I make my own from our homegrown tomatoes and add sweet potato, spinanch, pumpkin, capsicum – basically any vege I can to make it a little more nutritious for my fussy kids without them knowing 😉
Bacon or ham
Basically whatever you like to eat on your pizza!
- Add ingredients to the bowl in the order – water, yeast, sugar/honey, flour, oil, salt.
- Mix on speed 6 for 10 – 15 seconds until all combined.
- Knead dough for 3 minutes or until it’s smooth and all sticks together. It’s should be slightly stretchy.
- Place in a large bowl, cover with tea towel and place somewhere warm for 2 hours. It should at least double in size.
- Roll dough out into a large rectangle so that the long side is in front of you. I find it easiest to do this on a silicone mat. If you want large scrolls make sure you have a fair amount of dough to roll over into the log. If you want mini scrolls then make two smaller rectangles.
- Spread pizza sauce evenly over dough. Don’t use too much or they will be too soggy when cooked.
- Sprinkle cheese (you don’t want to completely cover or they will be too soggy).
- Sprinkle other ingredients over the dough.
- Roll dough over itself to create a long log.
- Cut into 2 cm pieces until all cut (usually makes around 12-15 depending on how big you roll the dough).
- Place on a baking tray lined with baking paper. Sometimes you’ll need to squish them down a little bit so that the filling stays in them.
- Place into preheated oven for around 20 minutes or until golden brown.
Some other flavours we LOVE:
- Spinach and Ricotta
- Vegemite and cream cheese
- Stewed Apple, Custard and Cinnamon
- Cinnamon Butter & Sultanas
- Basil Pesto & cream cheese
- Roasted Red Capsicum, Cashew & Parmesan
I hope you enjoy them … so yummy you won’t be able to stop at just one!