These easy pizza scrolls are made from a soft yeast free dough which is rolled with cheese, tomato sauce, ham and vegetables. Ready in half an hour, these these savoury scrolls can be made ahead and are a delicious addition to kids lunchboxes.
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
Tip for grating 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.Flour - use plain flour or AP flourCheese - cheddar cheese or tasty cheese, but you can use whatever cheese you have in your fridgePizza sauce - I use passata and a sprinkling of oregano, but you can use bought or homemade pizza sauceVegetables - green or red capsicum/pepper, you could also add tinned sweetcorn (drain it first), finely diced pineapple (make sure to drain as much juice from it as possible).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.To prevent the scrolls from becoming soggy, spread with a thin layer of pizza sauce.Chop your vegetables finely, this makes the rolls easier to roll.Roll the scrolls tightly, otherwise they can uncurl when cooking.