It’s back to school and back to work for most of us, and time to refresh that lunchbox! Inspired by a couple of magazine ideas that I’d read, I’ve created a recipe that produces fluffy scrolls filled with your delicious pizza toppings, and uses up leftover ingredients in the fridge!
And it’s no harder than rolling up your favourite pizza.
Leftover Pizza Scrolls
Recipe Type: Kid friendly, Easy, Freezer Friendly
Serves: 24 scrolls
These pizza scrolls are a perfect way to involve the kids with making their own lunches AND use up leftovers in the fridge! It’s also freezer-friendly, which means that you’ll also get easy breakfasts on the go, if it even lasts that long!
- [For the bread]
- 2.5 cups strong flour, plus extra for adjustments
- 1 tbsp dried yeast
- 3 tbsp vegetable oil
- 1.5 tbsp honey
- 1 tbsp salt
- [For the pizza]
- 4-5 tbsp tomato paste (about 140g)
- 1.5 cups pizza cheese
- toppings of your choice, I used leftover ingredients I had in my fridge:
- 200g bacon
- 80g ham
- 100g olives
- [For the Bread]
- Place all the ingredients for the bread into the bowl of a food processor, If you don’t have one, you can mix it in a bowl instead. It’ll just take a bit longer.
- With the motor running, stream in about 275mls of water. The amount of water you actually need varies depending on your flour and climate, but I add enough water to make a very wet dough, so it sticks to the spindle slightly. If you don’t add enough water, the dough will be hard to handle, and the gluten won’t form.
- After a minute or so, add 1 or two tablespoons of flour through the chute, just so that the dough balls off the side of the bowl, and makes a slack ball of dough.
- Place the dough into a lightly oiled bowl or container, and cover with a wet tea towel or cling wrap. Place in a warm draught-free place for 40min or till the dough has doubled in size.
- Sit back and have a cup of tea.
- [For the Pizza]
- Prepare your pizza topping ingredients: chop bacon, ham, “taste test” some salami…whatever you have to do.
- Split the dough into two portions. Roll it out into a rectangular shape, about 0.5cm thick. I find that it’s easier to roll with a non-floured surface, helping the dough stretch, but you’d then require a pastry scraper or plastic spatular to help you roll up the scrolls later on.
- Spread with half the tomato paste, top with half the toppings. Make your pizza!
- Starting with the long end, roll up the pizza into a long log. With a sharp knife, cut into 12 pieces. Place loosely into a deep roasting tray.
- Repeat with other ball of dough.
- Cover with a damp tea towel and heat your oven to 180C.
- The pizza base will prove and expand again, filling the tray.
- Bake for about 20-30 mins, or till golden brown and delicious!