Homemade Pizza Scrolls
- Craig Vanderplank
- Jul 3
- 2 min read
Baking at home is a great skill to hone - it's very relaxing and rewarding to create something delicious from scratch. It's also a great way to save money and your friends or family will LOVE the freshly baked goods coming out of your kitchen!
After seeing how expensive Pizza Rolls/Scrolls are at the usual Bakerys these days, Craig decided to start making them from scratch. It's a super easy process to follow, and is almost identical to our Cinnamon Bun Kit instructions. Give them a go (or better yet, get the kids to have a crack!) and you'll never go back.
Be sure to scroll down and check out photos of the process - it's really not difficult!
Ingredients:
500g Soft White Breadmix
2tsp Dried Yeast
240ml Water
~100g Shaved Ham
2-3 Tablespoons Pizza Sauce (homemade is always best, but use what you have)
~120g grated cheese
Method:
Combine Breadmix, Yeast & Water in a large bowl. Stir to combine, before turning out onto floured workbench and kneading for 5 mins by hand (better yet, use your Thermomix's knead function, or a stand mixer with dough hook).
Place into oiled bowl and cover with a damp towel, place somewhere warm and allow to proof for ~1-2 hours or until doubled in size (temperature matters here, it will take longer in Winter!).
Once proofed, turn dough out onto floured workbench. Roll into a large rectangle (about 40x30cm), smear over Pizza Sauce leaving the bottom 3-4cm uncovered (see pictures below)
Spread grated cheese across the pizza sauce, and then sprinkle shaved ham on top.
Roll the dough up like a big sausage, being sure to keep it reasonably tight as you go. Pinch the ends together and roll back and forth a few times to seal it up. If it's not an even shape, you can use your hands to stretch the middle out - aim for a consistent diameter across the whole log.
Trim off the edges, and then cut into 12 equal rounds. Take care when cutting and use a sharp knife as this step is a little delicate!
Place scrolls into a lined baking tray (preferably with high walls), cover with wet towel and allow to proof for another 30-60 minutes. Preheat oven to 200C.
Place scrolls into HOT oven and bake for 18-20 minutes, or until sufficiently browned on top.
Remove from oven, allow to cool slightly before turning out onto a cooling rack. Don't leave them in the baking tray for too long or they may turn soft.
Do your best to avoid burning your mouth because you just couldn't wait for them to cool down.
These keep in the fridge for 3-4 days, but they probably won't last that long. You can microwave for 10-20 seconds or place into a hot oven for 5 minutes and they'll taste like you just baked them.
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