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Side view of Hawaiian Pizza Scrolls
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5 from 1 vote

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.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Snacks
Cuisine: Australian
Keyword: Pizza Scrolls, Scrolls, Thermomix, Yeast Free
Servings: 12 Scrolls
Calories: 160kcal
Author: Lauren

Equipment

  • Baking Tray

Ingredients

  • 2 cups self raising flour 300 grams + extra to dust your bench with.
  • 90 grams butter
  • ½ teaspoon salt
  • 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: 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