Pizza Scrolls

    23 minutes

    The perfect lunchbox or after school treat, or something quick to put together if visitors are on their way. Greet them with the awesome aromas of fresh pizza and it only takes minutes! Make with gluten free or wholemeal flour if desired. You can also make a sweet version with raisins and jam, or cheese and Vegemite like the ones in the bakeries. Don't be put off by making the dough, it's EASY PEASY!

    Queensland, Australia
    66 people made this

    Serves: 10 

    • 1 1/2 cups (190g) self-raising flour
    • 1 1/2 cups (190g) plain flour
    • 2 teaspoons (1 sachet) dried yeast
    • 2 teaspoons sugar
    • pinch salt
    • 1 cup (250ml) lukewarm water
    • 3/4 cup tomato paste
    • 150g cooked diced bacon
    • 1 cup (125g) pizza cheese
    • 1 tablespoon milk

    Preparation:8min  ›  Cook:15min  ›  Ready in:23min 

    1. Preheat oven to 180 degrees C.
    2. Combine flour, yeast, sugar, salt and water in a medium bowl and mix well. Turn the dough onto a lightly floured surface and gently knead until smooth. Use a lightly floured rolling pin to roll out the dough into a 30 x 40cm rectangle.
    3. Spread the tomato paste onto the dough taking it as close to the edge as possible. Sprinkle with cheese and bacon. Starting from a long side, roll up firmly to form a log. Brush the edge with a little milk and press down firmly to seal the log.
    4. Cut 3 cm thick slices using bread knife into 12 equal portions. Place scrolls in a circular pattern in a 28cm round cake pan.
    5. Cook for 15-20 minutes.

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    Reviews in English (11)


    These are a great portable snack for picnics or school. Handy hint for easier clean up: line the work surface with plastic wrap and sprinkle with flour to roll the dough on. Just peel away when you're done and take the excess flour with it.  -  05 Jul 2009


    Great idea, make the dough in my Thermomix than copied your toppings. Kids loved it Thanks  -  24 Jan 2011


    Have just made these for this weeks school lunches. Very yummy! Kids loved them  -  17 Jul 2015