I love pizza but the traditional format can be a little hard to pack into a lunch box or picnic basket without it folding or getting squashed. These scrolls are completely the opposite as they are packable and stackable 🙂
I used the classic flavour combination of pepperoni and black olives for my scrolls as that is what I had in the fridge. If your favourite pizza toppings are different then you can easily substitute.
The dough recipe is my go-to pizza dough. It does use yeast but you don’t have to wait for it to rise. If you don’t want to use yeast then you can swap self raising flour for the plain flour & yeast combo.
Ingredients – serves 4 for lunch:
- 2 cups plain (all purpose) flour
- 1 sachet (7g/0.2 oz) dried yeast
- 2 teaspoons dried oregano
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1 cup water
- 3 tbsp tomato paste
- 50g/2 oz pepperoni, cut into small thin pieces
- 2 tbsp sliced black olives
- 1 cup grated cheese
- Heat your oven to 200C/180C fan forced/390F.
- Put the dry ingredients for the dough into a medium bowl and stir to combine. Add the water and stir to make a soft dough. If all the flour doesn’t combine into the dough then you can add a couple more drops of water, or if the dough is sticky then add a dusting of extra flour.
- Turn the dough out onto a lightly floured work surface and then roll it out into a rectangle shape. You want it to be as thin as a standard pizza base.
- Spread the tomato paste over the dough, right up to the edges. Scatter over the pepperoni and black olive pieces, then the grated cheese.
- Starting with one of the long sides of the rectangle, roll the dough up to enclose the filling.
- Use a small sharp knife which has been dipped in flour to cut your dough roll into individual scrolls. They should be about 2cm/1 inch in size.
- Place the scrolls onto a baking tray with a cut-side facing up.
- Bake in the oven for 22-25 minutes or until puffed and golden brown.
- Remove from the oven and leave to cool for 5 minutes before serving.