Pizza Scrolls Recipe
These easy Pizza Scrolls are yeast free, freezer friendly and most importantly - delicious! Ready in less than 30 minutes and both regular and Thermomix instructions are included.
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Snacks
Cuisine: Australian
Keyword: Pizza Scrolls, Thermomix Pizza Scrolls
Servings: 12 Scrolls
Calories: 160kcal
Author: Lauren
Cost: $8
1 x Baking Tray
Rolling Pin
- 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
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.
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- Cook these Scrolls in an Air Fryer for 8 minutes at 200 degrees or until golden.
- You can use tasty/cheddar cheese instead of mozzarella if you prefer.
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- 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 the ends when you are trying to roll the dough.
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- When rolling, start from the edge furtherest away from you and roll forwards.
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- If making these Pizza Scrolls in a warmer climate, the dough can become soft. Place it into the fridge for 20 minutes to cool down and firm before slicing into pieces.
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- For best results, use a sharp serrated knife to cut your scrolls.
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- I recommend placing the scrolls quite close together on the baking tray (almost touching) so that they rise up and not out when baking.
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- To make smaller scrolls, roll the dough into a larger rectangle. Please note this will impact the cooking time.
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- Store cooked scrolls in the fridge and enjoy within 5 days. Both uncooked and cooked scrolls can be frozen for two months.
Serving: 0g | Calories: 160kcal | Carbohydrates: 22g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 295mg | Potassium: 97mg | Fiber: 1g | Sugar: 7g | Vitamin A: 120IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg