Pepperoni and mushroom pizza scrolls

A mouth-watering combination of two classics, these pizza scrolls are the perfect weekend baking project.



Note: Cooling, 5 mins standing and 1 1/2 hour rising time



  • 1 1/2 cups (375ml) warm water
  • 7g (2 tsp/1 sachet) dried yeast
  • 1 tsp caster sugar
  • 3 cups (450g) plain flour
  • 1 tsp salt
  • 1 tbs olive oil
  • 1 cup (280g) tomato pizza sauce
  • 1 cup (100g) shredded pizza cheese
  • 50g brown mushrooms, thinly sliced
  • 100g sliced pepperoni



Combine water, yeast and sugar in a jug. Set aside for 5 mins or until frothy.


Combine the flour and salt in a bowl. Make a well in the centre. Add the yeast mixture and oil and use a round-bladed knife to stir until a soft, sticky dough forms. Turn onto a lightly floured surface. Knead for 10 mins or until smooth and elastic. Place in a lightly greased bowl. Cover loosely with a damp tea towel. Place in a warm, draught-free place for 1 hour or until the dough doubles in size.


Preheat oven to 200°C. Grease a 22cm square cake pan and line the base and sides with baking paper.


Turn dough onto a lightly floured surface and knead until smooth. Roll out dough to a 30cm x 40cm rectangle. Spread the pizza sauce evenly over the dough, leaving a 2cm border at 1 long end. Sprinkle with the cheese. Top with mushroom and pepperoni. Starting from the other long end, roll dough over the filling to enclose. Use a serrated knife to cut evenly into 9 scrolls. Arrange the scrolls, cut-side up, in the prepared pan.


Bake for 10 mins. Reduce oven to 180°C. Bake for a further 20 mins or until scrolls sound hollow when tapped on the top. Set aside to cool slightly. Serve warm or at room temperature. 

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.