Pizza Scrolls
Pizza Scrolls are the ultimate family friendly snack, perfect for easy weekend lunches or midweek lunchbox treats. This one simple dough can be home to a whole range of fillings, but the pizza scrolls shown here today are a classic hawaiian flavour.
The concept of pineapple on pizza has long been controversial, but is essential for this flavour combination. Feel free to experiment with your favourite pizza toppings, cheeses and vegetables for these pizza scrolls. You can even mix up the sauce for BBQ, sweet chilli or plain tomato paste depending on your preferences.
The dough in this recipe is multi-purpose and the proportions can be shaped into loaves and rolls with success. The added oil and sugar makes it quite forgiving and tends to stay fresh up to 2 days at room temperature. Because the base pizza scrolls recipe here has meat and cheese, it’s reccomended to store leftovers in the fridge. Notes for freezing can be found below.
This recipe adapts really well to garlic bread by replacing the tomato sauce and toppings with a generous spread of garlic butter, parsley and cheese. Roll, cut and bake as directed below for another family favourite.
Making bread at home can be really rewarding. It’s great to be able to avoid the added gums and preservatives that are required for commercial bread, but note that many commercial products are fortified with added vitamins and minerals as well. In the context of a balanced diet this should make negligible impact, but it could be worth considering for your family.
If you are looking for more bread recipes, we are building an archive of our favourite bread recipes here.
Pizza Scrolls
Combine all of the Bread ingredients in a stand mixer fitted with a dough hook attachment. Mix slowly until everything comes together.
Use a spoon to mix first if your hook doesn't reach all the ingredients at the edges of the bowl.
Knead on a low speed for 10minutes. The dough ball should be supple, a bit springy and generally smooth.
Cover the bowl with a lid or damp teatowl and allow to double. This could take 1-2hrs depending on your room temperature.
Lightly dust your clean benchtop or prep board with flour and turn out the dough. Stretch and press out into a large rectangle (roughly 45x30cm)
The topping measurements provided are a rough guide, feel free to eyeball as appropriate. The pineapple needs to be really well drained though and depending on the consistency of your pizza sauce you may need more or less to cover the whole base. Don't use too much sauce as extra moisture can start to dissolve the bread and things get sloppy.
Line a large baking tray with non-stick baking paper and preheat the oven to 200oC (180oC fan forced)
Spread the sauce evenly over the entire base and top with your toppings - finishing with the cheese.
Roll the long edge gently upwards, wrapping the filling in as you go to form a log shape.
If you are working on the bench, transfer to a clean prep board (chopping board). Slice into 1 inch disks with a serrated knife. It can help to make a marking in the middle, then quarter points to keep slicing roughly consistent.
Lay the cut slices on the prepared tray and bake in a preheated oven for 20-30 minutes, until bubbling and golden.
Ingredients
Directions
Combine all of the Bread ingredients in a stand mixer fitted with a dough hook attachment. Mix slowly until everything comes together.
Use a spoon to mix first if your hook doesn't reach all the ingredients at the edges of the bowl.
Knead on a low speed for 10minutes. The dough ball should be supple, a bit springy and generally smooth.
Cover the bowl with a lid or damp teatowl and allow to double. This could take 1-2hrs depending on your room temperature.
Lightly dust your clean benchtop or prep board with flour and turn out the dough. Stretch and press out into a large rectangle (roughly 45x30cm)
The topping measurements provided are a rough guide, feel free to eyeball as appropriate. The pineapple needs to be really well drained though and depending on the consistency of your pizza sauce you may need more or less to cover the whole base. Don't use too much sauce as extra moisture can start to dissolve the bread and things get sloppy.
Line a large baking tray with non-stick baking paper and preheat the oven to 200oC (180oC fan forced)
Spread the sauce evenly over the entire base and top with your toppings - finishing with the cheese.
Roll the long edge gently upwards, wrapping the filling in as you go to form a log shape.
If you are working on the bench, transfer to a clean prep board (chopping board). Slice into 1 inch disks with a serrated knife. It can help to make a marking in the middle, then quarter points to keep slicing roughly consistent.
Lay the cut slices on the prepared tray and bake in a preheated oven for 20-30 minutes, until bubbling and golden.
Notes
Recipe Notes
If you use shaved ham, you can spread it out flat for a swirled effect in the finished scroll. Any ham will work though, even ham steaks can be diced into chunks if you want a more meatier scroll.
It’s best to seperate all the scrolls and freeze in an airtight container. Let defrost at room temperature before eating, or reheat in the microwave for a quick snack.
Key Ingredients
