{"id":184,"date":"2010-03-28T04:07:00","date_gmt":"2010-03-28T04:07:00","guid":{"rendered":"http:\/\/islandrooster.net\/dev\/food\/index.php\/2010\/03\/28\/pizza-scrolls\/"},"modified":"2020-08-16T23:41:48","modified_gmt":"2020-08-16T23:41:48","slug":"pizza-scrolls","status":"publish","type":"post","link":"http:\/\/thermogourmand.com.au\/index.php\/2010\/03\/28\/pizza-scrolls\/","title":{"rendered":"Pizza Scrolls"},"content":{"rendered":"
\"\"<\/a><\/div>\n

It’s always a challenge thinking of something savoury to make for the bowlers’ afternoon teas.
\nThey generally have a beer as they’ve finished the game, so sweet things just don’t cut it and I loathe making sandwiches. I have made a million sandwiches for packed lunches over the years, I’m sure.<\/p>\n

This recipe was developed using the TM31.<\/p>\n

Yesterday, I made Pizza Scrolls, which went down a treat.<\/p>\n

Pizza Scrolls<\/b>
\nMakes 30<\/p>\n

300g water<\/p>\n

500g white bread mix (I used All About Bread’s HiFibre White)
\n1 tsp dried yeast
\n50g olive oil
\n2 tsp Italian herbs or a handful of fresh (blend on 6 before adding water)
\n2 Tbsp grated fresh parmesan cheese\u00a0 <\/b><\/p>\n

Place all ingredients into Thermomix bowl and knead on dough setting for 2 – 3 minutes. Place in a greased bowl in a warm place and cover with a cloth. Leave to rise for half and hour or so. If you don’t have a Thermomix, mix ingredients together in a bowl. Turn out on to bench and knead for 5 to 10 minutes.<\/p>\n

Meanwhile, prepare the Pizza Sauce:<\/p>\n

Pizza Sauce<\/b>
\nMakes 2 jars<\/p>\n

2 Tbsp olive oil
\n1 onion, quartered
\n1 tin tomatoes (440g) or about 6 roma tomatoes
\n2 Tbsp tomato paste
\n1 tsp dried Italian herbs or handful of fresh
\n1 tsp sugar
\n1 tsp salt<\/p>\n

Place onions and oil into bowl and chop on speed 5 for 3 seconds. Scrape down bowl and cook for 3 minutes on Varoma temperature.
\nAdd all other ingredients and blend on speed 5 for 5 seconds.
\nCook on 100 for 20 minutes. Blend again if necessary – you will need to cool the mixture to below 60 degrees first. Cool before using.<\/p>\n

If you don’t have a Thermomix, saut\u00e9 chopped onion in a pan and add other ingredients. Cook for 20 minutes or so. When cool, place in a food processor or blender.<\/p>\n

To put together:<\/b>
\nCut dough in half and roll out one at a time into a rectangle shape. To prevent dough from shrinking back when rolling, roll out on a shiny surface which the dough will stick to. Glass cutting boards are good. I happen to have a polished laminex bench top which is perfect.Trim edges of rectangle.
\nTop with sauce and finely diced toppings such as cabanossi, pineapple, capsicum, mushrooms etc. – no more than three toppings.
\nRoll up long ends.<\/p>\n

\"\"<\/a><\/div>\n

Place on to a cutting board and put roll into freezer for and hour for easy cutting if desired. Roll can also be wrapped in plastic wrap and frozen for later use at this stage.<\/p>\n

When ready to bake, cut 1 cm slices from roll, place on lined baking tray and re-shape into circles.<\/p>\n

\"\"<\/a><\/div>\n

Cover with a cloth and allow to rise for about an hour, depending on how warm the room is. In the last 10 minutes, pre heat oven to 220C.
\nCover with a blend of parmesan, mozzarella and tasty cheese and bake for 10 to 15 minutes or until lightly browned.
\nDelicious hot or cold.<\/p>\n","protected":false},"excerpt":{"rendered":"

It’s always a challenge thinking of something savoury to make for the bowlers’ afternoon teas. They generally have a beer as they’ve finished the game, so sweet things just don’t cut it and I loathe making sandwiches. I have made a million sandwiches for packed lunches over the years, I’m sure. This recipe was developed…<\/p>\n

Read More »<\/a><\/p>\n","protected":false},"author":2,"featured_media":612,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","jetpack_post_was_ever_published":false,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":[]},"categories":[160,177],"tags":[8],"class_list":{"0":"post-184","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-bread-scones-pastry","8":"category-thermomix","9":"tag-thermomix","10":"entry"},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"http:\/\/thermogourmand.com.au\/wp-content\/uploads\/2010\/03\/Baked-Scrolls.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pbQORu-2Y","jetpack-related-posts":[{"id":3379,"url":"http:\/\/thermogourmand.com.au\/index.php\/2024\/09\/19\/pizza-scrolls-2\/","url_meta":{"origin":184,"position":0},"title":"Pizza Scrolls","date":"September 19, 2024","format":false,"excerpt":"I'm often trying to think of something different to take to afternoon tea for bowls. It's easy to think of a sweet dish, but savoury can be tricky. These pizza scrolls are ideal as they are simple to make and reheat well in the oven. You can use any fillings\u2026","rel":"","context":"In "Starters, Snacks & Afters"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/thermogourmand.com.au\/wp-content\/uploads\/2024\/09\/scrolls.jpeg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":2355,"url":"http:\/\/thermogourmand.com.au\/index.php\/2022\/07\/01\/herb-garlic-scrolls\/","url_meta":{"origin":184,"position":1},"title":"Herb & Garlic Scrolls","date":"July 1, 2022","format":false,"excerpt":"Do you enjoy garlic\u00a0bread? Here is a different way to make it. Instead of using a baguette, you can make your own scrolls filled with luscious garlic and herb butter, all made in the Thermomix! I had loads of discounted cream in my freezer, so I used it to make\u2026","rel":"","context":"In "Bread"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/thermogourmand.com.au\/wp-content\/uploads\/2022\/06\/Scrolls-TN.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":30,"url":"http:\/\/thermogourmand.com.au\/index.php\/2014\/04\/18\/megans-dinner-rolls-et-a\/","url_meta":{"origin":184,"position":2},"title":"Dinner Rolls with variations","date":"April 18, 2014","format":false,"excerpt":"\u00a0 This recipe came about due to lots of experimentation with dinner rolls. When I finally got the recipe where I wanted it to be, I realised it would translate to a variety of different types of rolls. The recipe makes a small quantity - 9 dinner rolls and scrolls,\u2026","rel":"","context":"In "Bread, Scones, Pastry"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/bushgourmand.com.au\/wp-content\/uploads\/2014\/04\/Bread-Rolls-300x224.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":51,"url":"http:\/\/thermogourmand.com.au\/index.php\/2013\/06\/08\/flat-hamburger-buns-vegemite-scrolls\/","url_meta":{"origin":184,"position":3},"title":"Flat Hamburger Buns","date":"June 8, 2013","format":false,"excerpt":"RECIPE UPDATED 2\/8\/2025. Changes include using milk and water instead of all water and baking times for 6 rolls. When I have a burger, I don't want it to be all bun, I like to load up the fillings. 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Any leftovers can be\u2026","rel":"","context":"In "Bread"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/thermogourmand.com.au\/wp-content\/uploads\/2023\/08\/baked-hot-dog-rolls-300x258.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1819,"url":"http:\/\/thermogourmand.com.au\/index.php\/2021\/01\/27\/bread-making-class\/","url_meta":{"origin":184,"position":5},"title":"Thermomix Bread Making Class","date":"January 27, 2021","format":false,"excerpt":"Have you always wanted to make great bread in your own home with your Thermomix? Well, now you can learn how! I am running Thermomix Bread Making Classes to be conducted in people's homes. I'll be teaching online classes in the future, via the Zoom platform. Keep an eye out\u2026","rel":"","context":"In "Bread"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/bushgourmand.com.au\/wp-content\/uploads\/2021\/01\/Bread-pics1-TN-300x240.jpg?resize=350%2C200","width":350,"height":200},"classes":[]}],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/posts\/184","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/comments?post=184"}],"version-history":[{"count":4,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/posts\/184\/revisions"}],"predecessor-version":[{"id":1344,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/posts\/184\/revisions\/1344"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/media\/612"}],"wp:attachment":[{"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/media?parent=184"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/categories?post=184"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/tags?post=184"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}