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Pizza Scrolls
Makes 12
Equipment Required
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Weighing scales
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Pastry brush
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Large & small mixing bowl
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Rolling pin
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Measuring jug
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Pastry/chopping board
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Measuring spoons
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Baking sheet
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Rubber spatula
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Baking paper
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Sharp knife
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Oven gloves
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Ingredients
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Pizza Scroll Dough Ingredients
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600g wholemeal self-raising flour plus a pinch of salt
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1 heaped dessertspoon dried parmesan cheese
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180g butter cut into cubes
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180ml milk
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Pizza Sauce and Toppings Ingredients
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1 dessert spoon tomato paste
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½ teaspoon mixed dried herbs
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½ teaspoon garlic puree
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100g pizza cheese (cheddar & mozzarella mix)
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100g lean diced ham
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100g pineapple pieces, finely chopped
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4 dessertspoons corn kernels
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6 olives, finely chopped
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Method
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Pre-heat oven to 210°C
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Combine flour, salt and butter in a bowl.
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Use your finger tips to rub the butter into the flour until it resembles fine breadcrumbs.
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Stir parmesan cheese into the breadcrumb mix.
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Add the milk and carefully blend all the ingredients together using a rubber spatula.
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Turn the dough onto a lightly floured surface and knead until smooth. If the mixture is too sticky add a little more flour.
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Use a lightly floured rolling pin to roll out the dough into a 30 x 40cm rectangle
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Combine pizza sauce ingredients together in a small bowl.
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Spread the pizza sauce all over the dough leaving a 2cm border along the top edge.
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Sprinkle with cheese, ham, pineapple, corn and olives.
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Starting from the lower long edge, roll the dough firmly to form a log.
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Brush the top long edge with a little extra milk and press down firmly to seal the log.
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Cut crossways into 12 equal slices about 3cm thick.
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Place scrolls on the baking sheet (covered with baking paper) and top with a little extra grated cheese.
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Bake for 20-25 minutes until golden brown.
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Allow to cool and enjoy!
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