These are hands-down the easiest Pizza Scrolls ever!! No proving time and just 10 minutes preparation time. They’re freezer-friendly, lunchbox-friendly and LOVED by kids!
Alrighty!!! I know I usually blabber on and on (and on and on and onnnnn) in my recipe posts, but today I promise to try and get straight to the point… because this recipe deserves all the attention!! Come and meet my super easy Pizza Scrolls! Yay!!
We loooooove scrolls in our family and these are up there with my all-time favourites (in case you’re wondering, my other faves include my classic Cheesymite Scrolls, Ham & Cheese Scrolls, and of course, my Apple & Cinnamon Scrolls).
ANYWAY!! Today’s not about those other scroll recipes (or even the AMAZING Raspberry & Nutella Scrolls I made a few weeks ago… holy moly!!). Nope, today is all about my Pizza Scrolls. Just like a delicious Hawaiian pizza… but in a SCROLL. Totally fantastic, right!?
Think pizza sauce, pineapple chunks, pieces of ham, and of course, cheese. There is no such thing as a pizza scroll without cheese. Yummity-yum, yum, yum.
Now if you’re in charge of filling up the little people’s school/kindy lunch boxes, then please bookmark this recipe. These scrolls are a hit with my (currently very fussy!!) toddler… and so that’s really saying something. PLUS (and best of all!), you can make a big batch and freeze them for up to 3 months – which means you have a yummy snack on hand whenever you need. Ooh and you can pop them into lunch-boxes straight from the freezer and they’ll be perfectly defrosted by lunchtime. Easy-peeeeeasy.
So that’s it from me today. Nothing fancy.. but just some really delicious and simple scrolls. Enjoy!! xx
PS. I know I said that these Pizza Scrolls are great for kids, but seriously… they are just as good (if not even better!) for adults. So make a batch, give the kids one or two and then devour the rest yourself. It’s totally worth it!
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!