Looking for the BEST Pizza Scrolls recipe? Well these Hawaiian Pizza Scrolls are yeast free, quick to make and the kids will love them!
Friday night is pizza night in our house, and over the past few months I’ve been making a batch of these Hawaiian Pizza Scrolls at the same time as I make our Pizzas for dinner.
This recipe makes approximately 12 scrolls (you can get more if your roll your dough thinner) and after making them, I will store a couple in the fridge and the rest then go into the freezer.
You really could add any combination of ingredients to this recipe, it’s really only limited by what you already have in the pantry and fridge. These scrolls are very popular with all of my boys, and they regularly take one or two of them to school in their lunch boxes.
Other Savoury Scroll Filling Ideas:
- Spinach and Cheese Scrolls
- Ham, Cheese and Mustard Scrolls |A Simple Lunchbox Recipe
- Vegemite and Cheese Scrolls
- Spinach, Feta and Tomato Scrolls – Fabulous Foodie Fridays #20
- Easy Ham and Cheese Scrolls
My Tips for Making Pizza Scrolls:
- You can use tasty/cheddar cheese instead of mozzarella if you prefer.
- When adding the Pizza Sauce and filling, leave a 2cm gap from the edge of the dough as this will ensure the filling ingredients don’t spill out when you are trying to roll the dough.
- To roll, start from the long edge furtherest away from you and roll towards you.
- If you find the dough is soft (this can happen if you are making these scrolls in a warm environment), pop the dough log into the fridge for 20 minutes to chill before cutting.
- For best results, use a sharp serrated knife to cut your scrolls.
- I also like to place the scrolls quite close together on the baking tray so that they rise up and not out when baking.
Hawaiian Pizza Scrolls Recipe
These easy Hawaiian Pizza Scrolls are yeast free, freezer friendly and most importantly – delicious! Both regular and Thermomix instructions are included.
Equipment
- Baking Tray
Ingredients
- 2 cups self raising flour 300 grams + extra to dust your bench with.
- 90 grams butter
- ½ teaspoon salt
- ⅔ cup milk 150 grams
- ¼ cup pizza sauce
- 1 cup grated mozzarella cheese plus an extra ¼ cup
- 100 grams ham
- 80 grams pineapple pieces
Instructions
- Preheat your oven to 210 degrees celsius (fan-forced) and line an oven tray with baking paper.
- Sift flour and salt together in a large bowl and rub in the butter until the mixture is the consistency of bread crumbs.
- Slowly add the milk and use a butter knife to combine.Turn out the dough and knead until it forms a smooth ball.Use a rolling pin to roll dough out until you have a 30 x 40cm rectangle.
- Spoon the pizza sauce over the dough, leaving a 2cm gap around the edges.
- Scatter the ham, pineapple and cheese over the pizza sauce.
- Starting at the long side furtherest away from you, carefully roll the dough until enclosed.
- Cut into 12 slices – approximately 2cm thick.
- Place on a baking tray and sprinkle with a little extra grated cheese.
- Bake in oven for 25 minutes or until golden brown on top and cooked through.
Thermomix Instructions
- Preheat your oven to 210 degrees celsius (fan-forced) and line an oven tray with baking paper.
- Place the flour, butter and salt into the Thermomix bowl and mix for 10 seconds on speed 9 until mixture is the same consistency as bread crumbs.
- Add the milk and mix for 7 seconds on speed 4 to combine.
- Use the kneading function to knead the dough for 2 minutes
- Turn the dough out onto a floured bench and using a rolling pin, roll the dough out until you have a 30cm x 40cm rectangle.
- Spoon the pizza sauce over the dough, leaving a 2cm gap around the edges.
- Scatter the ham, pineapple and cheese over the pizza sauce.
- Starting at the long side furtherest away from you, carefully roll the dough until enclosed.
- Cut into 12 slices – approximately 2cm thick.
- Place on a baking tray and sprinkle with a little extra grated cheese.
- Bake in oven for 25 minutes or until golden brown on top and cooked through.
Notes
- You can use tasty/cheddar cheese instead of mozzarella if you prefer.
- When adding the Pizza Sauce and filling, leave a 2cm gap from the edge of the dough as this will ensure the filling ingredients don’t spill out when you are trying to roll the dough.
- To roll, start from the long edge furtherest away from you and roll towards you.
- If you find the dough is soft (this can happen if you are making these scrolls in a warm environment), pop the dough log into the fridge for 20 minutes to chill before cutting.
- For best results, use a sharp serrated knife to cut your scrolls.
- I also like to place the scrolls quite close together on the baking tray so that they rise up and not out when baking.
Nutrition
Calories: 160kcalCarbohydrates: 22gProtein: 7gFat: 5gSaturated Fat: 2gCholesterol: 15mgSodium: 295mgPotassium: 97mgFiber: 1gSugar: 7gVitamin A: 120IUVitamin C: 1mgCalcium: 77mgIron: 1mg
Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!
tummygotyummy
best recipe till now,
Sarah
Did you make thesexwith shaved ham or diced ham?
Lauren
Hi Sarah, you can use either 🙂
Lisa
Hi, I made them with Pasta tomato sauce & cheese how do you store them best & how long do they last? Thanks ! Can they be left out of the fridge even with the cheese? It always confuses me…
Lauren Matheson
Hi Lisa, I do store mine in the fridge and will use them for lunchboxes for up to a week 🙂
Cindy Hasko
Looks SO yummy!! I sent you a friend rqst on Instagram and I followed your other sites too. Great site. Makes me hungry ha! ha! 🙂 Cindy from http://www.inspirememama.com
Dannielle from Zamamabakes
Love a good scroll recipe, pineapple is one of my favourite pizza toppings! xx
laurenm83
it’s one of my favourites too Dannielle 🙂