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.
Servings: 12 Scrolls
Calories: 160kcal
Cost: $8
Equipment
- 1 x Baking Tray
- Rolling Pin
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
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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.
Nutrition
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