These pizza scrolls taste just like a pizza, but in the form of a delicious scroll. They are perfect for lunch boxes and picnics, and can easily be customised with your favourite fillings.
Lunch box recipes
Fill the freezer and get ready for back to school with these kid-approved lunch box recipes:
Tips for making the perfect scrolls
- This recipe uses bread flour which gives the scrolls a better rise and texture. Plain flour can be substituted if it’s all you have on hand, but the texture may not be quite as good.
- Make sure your yeast is still in date and active. I store my yeast in the freezer to keep it in perfect condition.
- For a quicker dough that doesn’t need any rising time, combine 4 cups of self raising flour with 1 1/2 – 2 cups of plain or Greek yoghurt. knead until smooth then make the scrolls.
- Feel free to use any filling for these scrolls. There are so many combinations of ingredients that taste amazing, so use whatever you have on hand.
- The scrolls freeze perfectly. Store them in an airtight container in the freezer. Pop them straight into lunch boxes and they will be defrosted by lunchtime.
How to make pizza scrolls
Step 1 – Making the dough
To make the dough, combine bread flour, instant dried yeast, salt, sugar, lukewarm water and olive oil. Knead for 4 minutes if using a stand mixer, or 8 minutes if kneading by hand. Spray a bowl lightly with olive oil, then place the dough ball in the bowl and cover. Place in a warm spot for 1 hour or until doubled in size.
Step 2 – Making the scrolls
Punch the dough to release the built up gases. Turn the dough onto a lightly floured bench, and roll with a rolling pin into a large rectangular shape. Spread over the tomato paste, then sprinkle over the diced onion, grated cheese, diced ham and dried oregano.
Roll the dough into a log and use a sharp knife to cut into 12 equal pieces. Place the scrolls on a lined baking tray or baking dish.
Step 3 – Baking the scrolls
Preheat the oven to 180c. Bake the scrolls for 15 minutes or until golden and cooked through. Eat while warm, or cool and freeze for another day.
These pizza scrolls are best eaten the day they are baked, but can be stored in an airtight container at room temperature for up to 2 days.
These scrolls are also suitable for freezing. Freeze in an airtight container for up to 3 months. Defrost at room temperature before enjoying.
- 4 cups bread flour
- 2 teaspoons instant dried yeast
- 1 teaspoon salt
- Pinch sugar
- 1 1/2 cups lukewarm water
- 1/4 cup olive oil
- 2 tablespoons tomato paste
- 1 small onion, finely diced
- 1 cup tasty cheese, grated
- 100g ham, diced
- 1 teaspoon dried oregano
- Combine the bread flour, dried yeast, salt, sugar, lukewarm water and olive oil. Knead for 4 minutes if using a stand mixer, or 8 minutes if kneading by hand.
- Place the dough ball in a lightly oiled bowl, and cover. Place in a warm spot for 1 hour or until the dough has doubled in size.
- Preheat the oven to 180c fan forced.
- Punch the dough to release the built up gases. Use a rolling pin to roll out the dough into a large rectangle.
- Spread the tomato paste over the dough, the sprinkle over the remaining ingredients.
- Roll the dough into a log. Cut into 12 equal pieces. Place the scrolls on a lined baking tray or baking dish. Bake for 15 minutes or until cooked through.
- Serve warm or cool.
- Pizza scrolls are best eaten the day they are baked, but can be stored in an airtight container at room temperature for up to 2 days.
- Freeze these scrolls in an airtight container for up to 3 months.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 349Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 15mgSodium: 407mgCarbohydrates: 45gFiber: 2gSugar: 1gProtein: 11g