Pizza Scrolls

Pizza Scrolls header



The pastry:
2 cups flour self raising
a pinch of salt
90g (4 ½ tbs) butter
⅔ cup (160ml) milk or buttermilk
extra milk to brush on pastry

The filling:
¼ cup (3 tbs) tomato paste
1 cup cheese grated
2 cloves garlic, finely chopped
100g mushrooms, finely chopped
2 rasher bacon, finely chopped *ensure it’s organic/additive/preservative free
⅓ cup parsley and basil, finely chopped
225g pineapple pieces (optional) drained and pat dry
½ capsicum, finely chopped

* Turn on your oven to 210 deg C and line a baking tray with greaseproof baking paper.
* You’re going make your own pastry for this recipe – very simply!
* Before you begin with the pastry, measure out the tomato paste and mix this together with the garlic, parsley and basil. This allows time for all the flavours to infuse whilst you make the pastry.

The pastry:
1. In a large bowl, lightly rub the butter into the flour between your fingertips until the mixture resembles fine breadcrumbs.
2. Make a well in the centre and pour in the milk.
3. Mix with a butter knife until the dough is combined and holding together.
4. Lightly flour the bench and briefly knead* the dough until it’s smooth, then roll out into a 25 x 40cm rectangle.The filling and assembly:
1. Spread the tomato paste and herbs onto the rectangle, then sprinkle on the capsicum, pineapple, mushroom, bacon and grated cheese.
2. Roll the dough from the long side firmly into a log shape.
3. Brush the inside edge of the dough with milk and press together firmly to make it stick.
4. Using a sharp knife, cut slices along the length of the log (about 3cm thick) to make 12 circles/scrolls.
5. Lay the scrolls flat on the baking tray, place in oven for 25 mins or until golden brown.

* Store your leftover scrolls in one- meal portion sizes in a container in the fridge for tomorrow’s lunch or a labelled freezer container for another day.
* To reheat, pop the scrolls into the oven to regain that lovely crispiness.

* kneading = using the heel/palm of your hand, fold over the dough and push away from your body, continue to fold and push away, turning the dough around ¼ turn every time
* If you’re not fond of bacon or can’t find additive free products, mushrooms are always a great substitute.
* If you have access to additive free ready made pastry (Borgs or Careme brands are great), you can substitute this for your homemade pastry to save on time.
* This recipe can easily be gluten free by substituting 140g gluten free flour for every cup of wheat flour required.
Always look for organic ingredients to be sure you are avoiding additives or check the label carefully to confirm there are no nasties in your ingredients.