Description
These delicious Yogurt Dough Pizza Scrolls are fantastic for school lunches instead of a sandwich.
Ingredients
- 1 cups self raising flour plus 1/2 cup reserved self raising flour – see note
- 1 cup of greek yogurt – see note
- 1 tbsp tomato paste
- 50g of grated mozzarella or tasty cheese
- 10g pepperoni sliced into thin strips (optional – you could add pineapple or tomato instead or just leave out completely)
- Dried basil or oregano
Instructions
- Preheat your oven to 190c and line a baking tray
- In a bowl add the greek yogurt and stir around a little.
- Add in 1 cup of self raising flour and mix together until a dough forms and smooth into a ball, it will be a little sticky at this point.
- Leave the dough in the bowl and continue to add the extra flour slowly as required (I find just over 1/4 cup is necessary but you may need more) kneading until the dough is workable, smooth to touch and is no longer sticky. This process will take around 5 minutes.
- Turn out the dough onto a piece of waxed baking paper. If your paper is not waxed then lightly spray with cooking oil. This will ensure the dough does not stick to the paper.
- Place the dough on the paper and quickly shape into a rectangle with your hands.
- With a floured rolling pin, roll out until the dough is about 1.5 cm thick. Try to work through this step quickly.
- Lightly spread the dough with tomato paste then sprinkle the cheese and the pepperoni (if using) evenly over the dough
- Quickly and gently roll the dough up evenly from the shortest side to form a log then slice each log into 8 even scrolls.
- Slightly squash, sprinkle with the dried herbs and put on the prepared baking tray
- Bake for around 12-15 minutes or until the cheese is melted and bubbly and the dough has cooked and is lightly golden
Notes
This dough can be sticky so take care with how you measure the flour and Greek Yogurt. I measure the greek yogurt by spooning it in the measuring cup. I measure the flour by scooping it from the container and ensuring the flour is tightly packed (for this recipe only – do not measure flour like this in my other recipes).
Spend some time mixing the dough in the bowl, using a spoon until the dough is workable with your hands. You can add in additional flour if you feel it is too sticky but around 1/4 cup of flour (measured so it is tightly packed) should be sufficient.
It’s important to have waxed baking paper to avoid sticking. You could instead lightly grease the baking paper by spraying with cooking oil. It is also important to roll quickly and lightly with a floured rolling pin.