Pizza Scrolls

It’s a wet start to the Summer holidays and unfortunately it doesn’t look like its going to change anytime soon. The wet Summer storms may be more often than not over the Christmas break, at least the veggie patch will thrive with a good drink.

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It was prefect weather however for baking up some easy kids lunch treats seeing as they are home for nearly two months I will have to have the pantry and fridge packed to the rafters. My boys have bottomless pits as stomachs, they are always hungry so having healthy homemade snacks at home is a must or I hear the ever so repeative nagging of “Mum I’m Hungry!”

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First on the list was a quick easy pizza dough to make some scrolls. Very easy to make, no need for proving time just a few simple ingredients in a food prcessor and you are ready to roll, top and cook.  Simple as that, the only problem is they go way too quickly making a double batch is handy and make sure to hide some in the fridge for yourself too!

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Pizza Scrolls

  • Servings: 10
  • Print

Ingredients

2 cups wholemeal flour, spelt or gluten free flour

1 cup milk, greek yoghurt or coconut milk (DF)

2 tsp GF baking powder

Pinch salt

2 tbs pizza sauce/paste

1/2 cup mozzzerella cheese (omit DF)

2-3 slices ham shredded

Kalamata olives

sprinkle oregano

Directions

  1. Preheat oven to 180’C Fan forced
  2. Make Dough- Place flour, milk, and baking powder, salt in a food processor and process till a sticky dough forms
  3. On a floured surface place dough and roll into a rectangle shape around 1cm thick
  4. Spread tomato sauce/paste evenly over the dough. Top with grated cheese, ham, olives and sprinkle with oregano
  5. Roll from the longest side until it forms a log shape. Cut into even pieces
  6. On a lined baking tray place scrolls face side up, sprinkle with extra mozzerella cheese
  7. Bake in the oven for 20mins

Note-  Store in an airtight container in the fridge for 3-4 days or in the freezer for 3months.

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