Tag Archives: dough

Pizza Scrolls

image

Brilliant for lunch boxes, picnics and kids parties, easy to make dough that you just top and roll.

I like to make these and freeze half to pop into the boys lunch boxes at a later date or at this time of year to give me a quick and easy snack for the visiting family and friends.

Makes 20-26.

Ingredients

500g plain flour

2x7g sachets dried yeast

2 teaspoons salt

1 tablespoon dried oregano

350mls warm water

100mls sieved tomatoes or pizza sauce

400g grated mozzarella

Method

In a large bowl combine the flour, yeast, salt and oregano.

Make a well in the centre and add the water, combine using a fork and once it’s coming together, pour onto a floured work surface and start to knead, knead for 5 mins.

Return to the original bowl and cover with a cling film or a damp tea towel. Set aside, somewhere warm, for 1 hour.

Lightly knead the dough and then roll out on a well floured large work surface, roll into a rectangle around 30×90 com.

Spread the sieved tomatoes or pizza sauce over, top with cheese and roll the dough into a long sausage.

Cut into 3-5cm rounds.

Place on a baking sheet lined with baking parchment and repeat with the remaining dough.

Cover with cling film and allow to rest for 20-30mins.

Preheat the oven to 210 degrees Centigrade,

Bake for 15-20mins until golden.

Vegemite and Cheese Scrolls

image

 

Another family favourite using the Australian essential ingredient, Vegemite!

If you can’t get ahold of Vegemite, or would rather not use it, Marmite works too or omit completely and just add 2 teaspoons of salt to the dough.

Great as an alternative to a sandwich or as a party savoury these also freeze well so I make a big batch and then pop them into lunch boxes in the morning.

Makes 24 scrolls.

Ingredients

500g plain flour

2 x 7g sachet yeast

40g butter, melted

1 tablespoon vegemite or marmite

300mls warm water

400g Cheddar cheese, grated

50g Parmesan, grated finely

butter to spread

Method

In a large bowl, combine the flour and yeast.

Make a well in the centre and pour in the butter, water and the spoonful of Vegemite.

Mix with a fork and once it’s coming together pour onto a floured work surface and knead for 5 mins.

Return to the bowl and cover with a moist tea towel. Let rest, somewhere warm for 1 hour.

After an hour, lightly knead the dough and roll out into roughly a 30x80cm rectangle.

Brush with a little softened butter and sprinkle all over with both cheeses.

Gently roll towards yourself on the longer edge until you have a long sausage.

Cut into rings, around 3-4cm thick, place on a baking sheet, cut side down and continue until all the dough is cut and ready to be baked.

Cover again with the tea towel for 30mins.

Preheat the oven to 210 degrees Centigrade.

Bake the scrolls for 20-25mins until golden brown.