PIZZA SCROLLS
Makes 9 scrolls
Preparation time: 15 minutes
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Cooking time: 20 minutes
Dough Base
1 ½ cups Self raising flour, plus extra for dusting
1 cup Coles Greek yoghurt
Sea salt to taste
1 egg, beaten for brushing
Pizza Scroll Fillings
1 cup Mum’s Sause tomato & basil or garden veg
4 slices ham, chopped
1 cup tasty cheese
200g bocconcini cheese, torn
1 capsicum, diced
12 fresh basil leaves
Vegemite, cheese & onion scrolls filling
2 tablespoons Vegemite
3 tablespoons butter, room temperature
1 cup tasty/cheddar cheese
1 cup Mozzarella, grated
¾ cup caramelised onion
Method
Step 1. Pre-heat the oven to 180 degrees C. Place the flour into a bowl and season with a pinch of salt. Add in the yoghurt and gently fold through until just starting to combine. Using clean hands tip the dough out onto a clean bench and carefully press into a soft dough. Lightly dust the bench then roll into a rectangle shape around 1cm in thickness.
Step 2. For the Pizza scrolls, spread the tomato sauce all over the dough. Scatter on ham, cheese, bocconcini, capsicum and basil leaves. Roll the dough into a log, then refrigerate for 30 minutes to firm up. Cut into 9 even rounds and place onto a lined oven tray. Brush with egg and bake for 20 minutes, or until golden and puffed.
Step 3. For the Vegemite scrolls, stir the Vegemite and butter together then spread in an even layer all over the dough. Scatter over half the tasty and mozzarella cheese. Roll the dough into a log shape, then refrigerate for 30 minutes to firm up. Cut into 9 round spirals then place the scrolls onto a lined oven tray then brush the top with beaten egg. Scatter the top of the scrolls with remaining tasty cheese, then bake for 20 minutes, or until the scrolls are golden and the cheese is bubbling.
