This easy pizza scrolls recipe is made from a soft yeast free dough which is rolled with cheese, tomato sauce, ham and vegetables. Made in 30 minutes, these savoury scrolls can be made ahead and are a delicious addition to kids lunchboxes.
Why we love this recipe
- Adaptable – you can use a variety of leftover cooked vegetables, cheese and other leftovers such as tuna or salami.
- A great way of getting extra veggies into kids’ lunches and afterschool snacks,
- Great make ahead recipe – These scrolls are delicious warm or cold, and can easily be reheated.
- Ideal for lunchboxes, picnics, and snacks on the go.
- Delicious alternative to sandwiches.
- Flour – plain flour or AP flour.
- Butter – unsalted.
- Baking powder – instead of yeast, helps the scroll dough rise.
- Cheese – I tend to use cheddar cheese or tasty cheese, but you can use whatever cheese you have in your fridge.
- Pizza sauce – I use passata and a sprinkling of oregano, or homemade pizza sauce. You can also use bought pizza sauce.
- Vegetables – green or red capsicum/pepper, tinned sweetcorn (drain it first), finely diced pineapple (make sure to drain as much juice from it as possible), cooked mushrooms.
Step by step how to make scrolls
- Mix flour and baking powder together.
- Add grated butter.
- Rub together to form breadcrumbs.
- Add milk.
- Form into a soft smooth dough.
- Place in floured surface.
- Roll out dough into a rectangle.
- Top with tomato paste/sauce.
- Sprinkle over cheese and other pizza scroll fillings.
- Roll up and cut.
- Lay out on baking tray, cut sides facing up.
- Bake until golden.
Yes you can.
Put the scrolls in a sandwich press for a couple of minutes (my preferred method), or reheat in the microwave for 10 seconds.
Yes they do! Cool completely then freeze on a tray. Once they are frozen, you can transfer to a container or bag and freeze for up to 6 weeks. Defrost in the fridge overnight.
I use grated cheddar or tasty cheese, but you can also add mozzarella, or a little parmesan (don’t use all parmesan as this will make them too salty).
My Recipe Tips
- Preheat your oven so it is at the exact temperature when the scrolls go in. This helps them to puff up, and the outsides turn golden while the insides are soft and fluffy.
- Grating the butter: Leave the butter in the fridge until you want to grate it. If it’s a hot day you can place the butter in the freezer for 15 minutes before you grate it. Dipping it in a little of the flour will help stop it from sticking to the grater.
- You only want a thin layer of pizza sauce: otherwise they can go soggy.
- Chop your vegetables finely: this makes the rolls easier to roll.
- Roll the scrolls tightly: otherwise they can uncurl when cooking.
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- 300g (2c) plain flour ($0.36 /£0.15p)
- 1½ teaspoon baking powder ($0.15 /£0.05p)
- 30g (1oz) butter, coarsely grated ($0.39/£0.21p)
- 180ml (¾c) milk ($0.29 /£0.11p)
- 2 tablespoons passata ($0.07 /£0.05p)
- ¼ teaspoon dried oregano ($0.03 /£0.01p)
- 100g (¾c) cheese, grated ($1.16 /£0.50p)
- ¼ green capsicum/pepper, finely chopped ($0.37 /£0.12p)
- 1-2 slices of ham, (approx 50g / 1¾ oz), roughly chopped ($0.75 /£0.30p)
- black pepper ($0.01 /£0.01)
- Preheat the oven to 200˚C/ 180˚C fan / 392˚F / 356˚F convection.
- Line a baking tray with baking/greaseproof paper.
Make the scroll dough
- Mix the flour and baking powder together in a large mixing bowl.
- Rub the butter into the flour with your fingertips until it resembles breadcrumbs.
- Stir in the milk and knead to a soft dough.
- Roll out on a floured board into a rectangle 1 cm (0.4") thick.
- Spread the passata over the dough in an even layer, leaving a centimetre (½ inch at the ends).
- Sprinkle over the dried oregano.
- Sprinkle over the cheese, ham, pepper/capsicum and season with black pepper.
- Taking one of the long sides of the rectangle, slowly roll into a swiss roll, keeping the dough tight.
- Cut into slices 3-4 cm (1.18" – 1.57") thick.
- Lay the scrolls cut side up on the tray, leaving space in between as they expand a little when cooking.
- Place into the oven and bake for 18-20 minutes until golden brown.
- Cool for a few minutes before eating