One thing that is sure to bring excitement to Mr 7’s school lunch is Pizza Scrolls. He adores them. And I get why. They look fun and they taste great. And I love to pack them for him. These are a great lunchbox snack and they are just fantastic to make ahead and freeze for later.
Alternate titles for this recipe included ‘Sorta Wholemeal Pizza Scrolls’ and ‘Kind of Wholemeal Pizza Scrolls. Hardly click bait material. But these scrolls are made with a wholemeal flour blend (see kinda, sorta). And the reason I do this is to bump up the nutrient content a bit in these scrolls while retaining a soft texture which is pretty important especially if you are freezing for later.
Not only that but the other thing I really love about these Pizza Scrolls is that it is a great way to get some extra vegetables in the lunchbox. My favourite veggies for these scrolls are zucchini, mushroom and capsicum but really you could add in any veggies or toppings you wanted.
Are you looking for more ways to get creative with vegetables and get these in your lunchboxes? Check out this blog post.
I find I get the most success with Pizza Scrolls if I dice the toppings quite small and only lightly coat the dough with tomato paste. I also squeeze some liquid out of the pineapple so that the dough does not get too soggy. I find it easiest to roll these scrolls out and make them on baking paper. To cut these Pizza Scrolls it’s easiest to use a sharp serrated edged knife.
Freezing the Pizza Scrolls
As I mentioned, these Pizza Scrolls are great to make ahead and freeze for school lunches. I normally bake the Pizza Scrolls, cool them on a wire baking rack then transfer free flow into a reusable zip lock bag. These should be consumed within two to three months. When I need them for school lunches I get out from the freezer the night before and defrost in the fridge overnight.
I have also frozen these Pizza Scrolls before baking too. I prepare the scrolls cut them then place on a baking tray before freezing through. At this point you can transfer into a reusable ziplock bag or stack in a container to bake at a later date. When baking from frozen you may need to add a further couple of minutes or so to your baking time.
Love non-sandwich lunch ideas? Check out these delicious Zucchini Pea Fritters or these yummy Carrot and Cheese Muffins. If you are looking for more pizza recipes check out these Pizza Topped English Muffins or these yeast free Yogurt Dough Pizza Scrolls.Print
These delicious healthier Pizza Scrolls are fantastic to make ahead for school lunches and pack as a snack or alternative to a sandwich. Made with a whole meal flour blend and topped with veggies these will be a lunchbox hit.
For the dough
- 1 cup of warm water
- 2 1/4 tsp instant dried yeast
- 1 tsp honey
- 1 tbsp olive oil plus extra for the bowl
- 1 1/2 cups wholemeal flour
- 1 cup plain flour plus extra for dusting
- 1 tsp salt
For the topping
- 4 tbsp tomato paste or pizza sauce
- 2 cups mozzarella or tasty cheese
- 1 cup vegetables around 150g (I used capsicum, mushrooms and zucchini)
- 1/2 cup diced pineapple with any juice squeezed out
- dried oregano
- pepper (optional)
- In a small jug mix water, dried yeast, honey and oil for around 5 minutes or until frothy
- In a stand mixer with the dough hook attached add in the salt, flour and the yeast mixture and mix on low for 5 minutes or until the dough comes away from the sides of the bowl and attaches to the hook
- Remove from the bowl and knead on a lightly bench for another 3 or so minutes until smooth and firm.
- Place the dough in an oiled bowl and cover with clean damp kitchen towel. Allow to prove for an hour until the dough has doubled in size.
- Punch the dough down and separate into four even balls cover with a clean damp kitchen towel and allow to rise for another 30 minutes
- Preheat your oven to 200c and line a baking tray and prepare the vegetables and pineapple
- Press each ball into a rectangle on a piece of baking paper and then roll out until the dough is around around 0.1 ml thick. The rectangle will be around 15x25cm
- Lightly spread with pizza sauce and sprinkle with the toppings
- Gently roll the dough up evenly from the shortest side to form a log, then slice each log with a serrated knife into 8 even scrolls.
- Place the scrolls onto the prepared baking tray, squashing down slightly then bake for around 12 minutes until cooked through
For bigger scrolls you can separate the dough into two balls
If you wanted a lighter wholemeal blend you could use 1 cup of wholemeal flour and 1 1/2 cups of plain flour.
Keywords: Pizza Scrolls; Scrolls; Pizza; Dough