These pizza scrolls can be cooked in a pie maker or in the oven. They're great in lunch boxes too. Simply freeze a batch and pop in the lunchbox in the morning and they'll be thawed and ready to eat at room temperature in a few hours.
Pizza Scroll Dough
Ingredients
2 tsp (7g sachet) dried yeast
1 cup (250ml) luke-warm water
2 ⅔ cups (400g) plain flour, plus extra to dust
2 tsp salt
3 tbsp olive oil
Method
Add yeast to warm water and mix well. Stand for a few minutes until bubbles form on the surface of the water
Place flour and salt into a large mixing bowl. Make a well in the centre. Pour in the yeast mixture along with the oil. Using your hands, mix the dough until it comes together into a ball and is smooth
Turn out onto a lightly floured work surface and knead for a few minutes
Place dough in a lightly oiled bowl and cover with cling wrap. Set aside in a warm place to rise for 30 minutes or until it doubles in size
Turn dough out onto a lightly floured work surface and knead gently for 5 minutes or until smooth
Divide the dough into two portions. Wrap one half in cling film and freeze for another time
1 cup (200g) baby spinach leaves, coarsely chopped
¼ cup (40g) roasted capsicum, finely diced
¼ cup (35g) char-grilled eggplant, finely diced
Method
Roll dough out to form a 20cm x 30cm rectangle. Position dough so that the longest edge is closest to you
Spoon pizza sauce evenly over the top. Sprinkle over one cup of the Perfect Pizza cheese and top with baby spinach, capsicum and eggplant
Starting from the longest edge, roll up to enclose filling and form a cylinder. Cut into 8 equal pieces
PIE MAKER METHOD: Preheat pie maker according to manufacturer’s instructions. Place four scrolls into preheated pie maker. Close the lid and cook for 5 minutes. Open the lid and sprinkle a little extra Perfect Pizza cheese over the top of each scroll. Close and cook for a further 5 minutes or until cooked and golden. Remove and repeat with remaining scrolls and cheese
OVEN METHOD: Preheat oven 200°C / 180°C fan-forced. Line a baking tray with baking paper. Place scrolls onto baking tray approximately 2 cm apart. Top with remaining Perfect Pizza cheese. Bake 15-20 minutes or until golden and cooked through
Tips & Hints
To freeze pizza dough, let it rise first and then divide into portions. Wrap in cling film. Thaw in the fridge overnight before using
Cooked scrolls freeze well. Placed cooled scrolls into a zip lock bag or containers. Freeze for up to one month. Reheat in pie maker for 5 minutes
