{"id":3379,"date":"2024-09-19T11:49:19","date_gmt":"2024-09-19T03:49:19","guid":{"rendered":"http:\/\/thermogourmand.com.au\/?p=3379"},"modified":"2026-05-05T13:03:36","modified_gmt":"2026-05-05T05:03:36","slug":"pizza-scrolls-2","status":"publish","type":"post","link":"http:\/\/thermogourmand.com.au\/index.php\/2024\/09\/19\/pizza-scrolls-2\/","title":{"rendered":"Pizza Scrolls"},"content":{"rendered":"

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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.<\/p>\n

You can use any fillings you like – leftover chicken, sundried tomato, olives etc. And the sauce can be barbecue flavoured instead of a tomato sauce.<\/p>\n

Watch below how I make them.<\/p>\n

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\n ThermoGourmand<\/span>\n <\/div>\n

Pizza Scrolls<\/h2>\n
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Something savoury to take for afternoon tea.<\/div>\n
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\n Print Recipe<\/a>\n Pin Recipe<\/a>\n \n <\/div>\n <\/div>\n <\/div>\n
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Course: <\/span>Savoury<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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DOUGH<\/div>
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  • 120<\/span> g<\/span> water<\/span><\/li>
  • 1<\/span> tsp<\/span> dried instant yeast<\/span><\/li>
  • 20<\/span> g<\/span> olive oil<\/span><\/li>
  • 220<\/span> g<\/span> baker\u2019s flour<\/span><\/li>
  • \u00bd<\/span> tsp<\/span> salt<\/span><\/li><\/ul><\/div>
    SAUCE<\/div>
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    • 4<\/span> Tbsp<\/span> tomato paste<\/span><\/li>
    • 4<\/span> Tbsp<\/span> passata<\/span><\/li>
    • 2<\/span> tsp<\/span> Italian herbs<\/span><\/li>
    • 1<\/span> tsp<\/span> onion flakes<\/span><\/li>
    • \u00bd<\/span> tsp<\/span> garlic paste<\/span><\/li><\/ul><\/div>
      FILLING<\/div>
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      • 100<\/span> g<\/span> salami<\/span> bacon or ham<\/span><\/li>
      • cheddar<\/span> mozzarella and parmesan cheeses, grated<\/span><\/li><\/ul><\/div><\/div><\/div>\n \n <\/div>\n
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        Method
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        DOUGH<\/div>
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        1. Add water and yeast to Thermomix bowl and warm for 2 min\/37\/sp 2<\/strong>.<\/div><\/li>
        2. Add flour and oil and choose 3 min\/knead<\/strong>.<\/div><\/li>
        3. Remove to an oiled bowl and cover. Allow to rise for an hour or until doubled.<\/div><\/li>
        4. Tip out on to ThermoMat and roll out to a long rectangle.<\/div><\/li>
        5. In the video, mine has been rolled out very thin. This makes the scrolls more difficult to handle when cut, so it's advisable to freeze the roll before cutting.<\/div><\/li><\/ol><\/div>
          SAUCE<\/div>
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          1. Mix all sauce ingredients together in a small bowl.<\/div><\/li><\/ol><\/div>
            FILLING<\/div>
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            1. Chop salami 3 sec\/sp 4<\/strong> or until crumbled.<\/div><\/li>
            2. Grate cheeses separately - 3 - 4 sec\/sp 8<\/strong> for cheddar and mozzarella, longer for parmesan.<\/div><\/li>
            3. Spread the dough with the sauce, then add salami and cheeses.<\/div><\/li>
            4. Turn the long edge in and then use the mat to roll up to a log.<\/div><\/li>
            5. Place the rolled up log with the mat in the fridge for an hour or longer.<\/div><\/li>
            6. When ready to bake, preheat oven to 200C.<\/div><\/li>
            7. Use dental floss or fishing line to cut the scrolls - one to one and a half cm wide.<\/div><\/li>
            8. Place onto a lined baking tray and bake for about 15 minutes or until lightly browned.<\/div><\/li>
            9. Remove to a wire rack or serve straight away.<\/div><\/li><\/ol><\/div><\/div>\n \n
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