The easiest pizza scrolls recipe ever!! NO proving time and just 10 minutes prep time. Freezer-friendly, perfect for lunch boxes and kid-approved.
My simple pizza scrolls are so simple to make and are perfect for little lunchboxes! Just like my ham & cheese and vegemite & cheese variations, these are sure to be a hit with the whole family!
Why You’re Going To Love This Recipe
These savoury scrolls couldn’t be easier to make (or more delicious to eat). Here’s why they’re so good!
- the dough is made with just 3 ingredients… self-raising flour, butter and milk!
- it requires absolutely NO proving time… simply make the dough, add the fillings and cook immediately
- a super versatile recipe – mix and match with any of your favourite fillings
- freezer-friendly – make a batch and freeze for easy ‘grab and go’ snacks!
- perfect for lunchboxes or as an alternative to a sandwich – frozen scrolls can be placed directly into lunchboxes and they’ll have defrosted by snack time!
What You Need
My pizza scrolls are made using basic budget-friendly ingredients!
For the 3 ingredient dough
- self-raising flour – or make your own by sifting 1 teaspoon of baking powder through every 1 cup of plain flour
- butter – salted or unsalted butter is fine to use. Ensure the butter is cold (directly from the fridge) before using.
- milk – my preference is full fat milk, however you can use skim milk if you prefer
The fillings
You can use my suggested fillings or mix and match with any other ingredients you like (check out my filling ideas below):
- pizza sauce – you can use storebought pizza sauce (I generally use Leggos brand but any is fine) or make your own. If you prefer, you can substitute the pizza sauce for tomato sauce, BBQ sauce or sweet chilli sauce
- ham – any shaved or sliced deli ham is fine to use. Chop the ham into small pieces
- pineapple chunks – use canned pineapple chunks that have been drained well. Chop into smaller pieces before using
- cheese – I recommend using either grated cheddar, tasty or mozzarella cheese
How To Roll Pizza Scrolls
Step 1 – Roll out the dough
Dust a board or bench with extra flour. Use a rolling pin to roll the dough into a large rectangle that’s approximately 5mm thick.
Step 2 – Add the fillings
Spread the pizza sauce over the scrolls (leaving a 3-5cm gap around the edges. Sprinkle over the ham, pineapple and cheese.
Step 3 – Roll
Starting at one of the long sides, use your hands to slowly (and tightly) roll the dough. Continue until you have 1 long tube.
Step 4 – Cut into slices
Using a very sharp knife, cut the tube into 3cm wide pieces. Lay the slices cut-side up on a flat baking tray or in a springform round tin. Bake until golden
More Scroll Filling Ideas
If my pizza scrolls get you craving even more scrolls, then these are delicious fillings too:
- ham, cheese and mayonnaise
- Vegemite and cheese (an Australian classic!)
- pizza sauce, salami, cheese and tomato
- cheese and bacon
- fruit chutney and cheese
- sun-dried tomato, feta and spinach
- cooked chicken, cheese and mayonnaise
FAQ & Tips For Making Scrolls
What type of baking tin/tray should I use?
I recommend using either of the following options:
- A flat rectangular baking trays (approximately 30cm X 45cm)
- A 23cm round springform tin
Can I use a regular cake tin?
A regular cake tin isn’t suitable for cooking scrolls as the sauce and cheese will stick to the bottom making it difficult to remove from a cake tin. You can avoid this by using a flat tray and lifting the scrolls off with an egg flip. Alternatively, you can remove the sides from a springform tin and lift the scrolls up using an egg flip.
Can I use puff pastry instead of making dough?
Yes, absolutely! You will need 2-3 sheets of puff pastry, top with the fillings and roll up as per the recipe. You will need to reduce the cooking time.
How will I know when my scrolls are cooked?
The length of cooking time will depend on the thickness of the dough. Cook for around 25-30 minutes (check after 15 minutes). If the scrolls are overbrowning, pop a sheet of foil over the top and continue to bake until golden and firm on the top (they’ll still be soft in the middle).
How do you store pizza scrolls?
These can be stored in an airtight container at room temperature for up to 2 days. Alternatively, freeze for up to 3 months.
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Pizza Scrolls | Ham, Cheese & Pineapple
Ingredients
- 300 g (2 cups) self raising flour
- 90 g butter cold and chopped
- 150 g (150ml) milk
- 4 tbs (60g) pizza sauce see notes
- 120 g ham sliced or shaved, roughly chopped
- 250 g pineapple chunks drained well and roughly chopped
- 80 g (1 cup) cheddar cheese grated
Instructions
Conventional Method
- Preheat oven to 210 degrees celsius (fan-forced). Spray a flat non-stick baking tray or a round 23cm springform tin with cooking spray and set aside (see notes).
- Sift the self raising flour into a bowl.
- Add the butter and rub until the mixture has a breadcrumb-like texture.
- Add the milk and mix gently until the mixture forms a dough.
- Sprinkle extra flour over a board or flat bench.
- Add the dough and knead until smooth.
- Roll out the dough to a large rectangle (approximately 5mm thick).
- Spread over the pizza sauce, then add the chopped ham, drained pineapple chunks and the grated cheese.
- Roll up the dough (starting from one of the long edges) until you have a long tube.
- Using a sharp knife, cut the roll into 3cm slices.
- Place the slices cut side up onto the prepared baking tray (or springform pan).
- Bake for 25-30 minutes or until golden (and hollow sounding when tapped). If the scrolls are over-browning, simply loosely cover with a sheet of foil and continue baking.
- Leave on a wire rack to cool and then place into an airtight container at room temperature for up to 2 days or freeze for up to 3 months.
Thermomix Method
- Preheat oven to 210 degrees celsius (fan-forced). Spray a flat non-stick baking tray or a round 23cm springform tin with cooking spray and set aside (see notes).
- Place the cheese into the Thermomix bowl and grate on Speed 9, 10 seconds. Set aside. Wash and dry the bowl.
- Place the self raising flour and butter into the Thermomix bowl. Mix on Speed 6 for 6 seconds.
- Add the milk and knead for 2 minutes.Sprinkle extra flour over a board or flat bench. Roll out the dough to a large rectangle 5mm thick.
- Spread over the pizza sauce, then add the shaved ham, drained pineapple chunks and the grated cheese.
- Roll up the dough (starting from one of the long edges) until you have a long tube. Using a sharp knife, cut the roll into 3cm slices.
- Place the slices cut side up onto the prepared baking tray (or springform pan).
- Bake for 25-30 minutes or until golden (and hollow sounding when tapped). If the scrolls are over-browning, simply loosely cover with a sheet of foil and continue baking.
- Leave on a wire rack to cool and then place into an airtight container at room temperature for up to 2 days or freeze for up to 3 months.
Notes
- self-raising flour – or make your own by sifting 1 teaspoon of baking powder through every 1 cup of plain flour
- butter – salted or unsalted butter is fine to use. Ensure the butter is cold (directly from the fridge) before using.
- milk – my preference is full fat milk, however you can use skim milk if you prefer
- pizza sauce – you can use storebought pizza sauce (I generally use Leggos brand but any is fine) or make your own. If you prefer, you can substitute the pizza sauce for tomato sauce, BBQ sauce or sweet chilli sauce
- ham – any shaved or sliced deli ham is fine to use. Chop the ham into small pieces
- pineapple chunks – use canned pineapple chunks that have been drained well. Chop into smaller pieces before using
- cheese – I recommend using either grated cheddar, tasty or mozzarella cheese
- A flat rectangular baking trays (approximately 30cm X 45cm)
- A 23cm round springform tin
Everything is better with pineapple! These look delish!
Sure is!!! xx
Oh this pizza Scolls looks so yummy and comforting. Perfect for upcoming upcoming evenings !!Thanks for sharing.
Thank you!
Do you think these could be frozen?
Hi Lauren, they absolutely can be frozen! 🙂
They look so easy and yum! Do we freeze them before baking or after baking?
I generally freeze them after baking!
Hi Lucy,
We loved the scrolls! My husband just has one complaint and I don’t know how to fix it! He finds the dough on the sweeter side, is there a way to make it more savoury tasting?
Thank you!
Hi there! Hmm there’s no sugar in the dough so the only thing I can think of is to leave out the pineapple! Hopefully that helps! Good luck!