A mouth-watering combination of two classics, these pizza scrolls are the perfect weekend baking project.
Serves99
Cook time30 mins30 minutes
Prep time20 mins20 minutes, Cooling, 5 mins standing and 1 1/2 hour rising time
Cooling, 5 mins standing and 1 1/2 hour rising time
Ingredients
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine water, yeast and sugar in a jug. Set aside for 5 mins or until frothy.
Step 2
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.
Step 3
Preheat oven to 200°C. Grease a 22cm square cake pan and line the base and sides with baking paper.
Step 4
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.
Step 5
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.
