The kids are going to love these easy pizza scrolls in their back-to-school lunchboxes! Our recipe below is gluten free, allergy friendly and includes ingredients to make cheese and tomato scrolls, cheesy EveryMite Scrolls and hidden veg scrolls, but you can swap out any ingredients to suit your children’s tastes.
Back To School Pizza Scrolls
Ingredients
For the dough:
- 1 cup warm water
- 1 tablespoon active dry yeast
- 2 tablespoons white sugar
- 3 cups Orgran All Purpose Plain Flour
- 1 teaspoon sea salt
- ½ teaspoon baking powder
- 1 tablespoon olive oil
For the pizza scrolls:
- Tomato paste
- ½ zucchini, finely diced
- ½ a red capsicum, finely diced
- EveryMite SuperSpread Original
- Your choice of shredded cheese
Method:
- Preheat the oven to 190C.
- In a large bowl, stir to combine the warm water, yeast and sugar. Allow to sit for 5 minutes.
- In a separate bowl, combine the flour, sea salt and baking powder.
- Add the flour mixture and olive oil to the yeast mixture and stir until a soft dough forms. Use your hands to further knead the dough, adding dashes of warm water if the dough is too dry. Work the dough into a ball.
- Sprinkle some flour on your bench top and roll your ball of dough into a flat, thin rectangle using a rolling pin.
- Spread a layer of tomato paste across the dough.
- On one third, spread EveryMite and sprinkle with cheese. On the middle third, sprinkle the diced zucchini and capsicum, and then sprinkle the remaining two thirds with cheese.
- Slice your dough into thirds (matching your ingredient placement), and then roll each third up to form a log. Cut the log into 3-4cm thick slices and place slices on a lined baking tray.
- Bake your pizza scrolls for 15 minutes and you’re done! Eat them while they’re warm or store in the fridge for lunchboxes the next day.
