Lunchbox Pizza Scrolls
These scrolls are fantastic for lunchboxes (or a weekend meal). Kids will love them!
1½ cups wholemeal self raising flour
1½ cups white self raising flour
1½ cups yoghurt
½ cup pesto, dip or tomato paste (use tomato paste for nut free)
½ cup olives, halved
1 large handful fresh spinach leaves
1 red capsicum
1 punnet cherry tomatoes
8 small mushrooms
1 small zucchini
¾ cup cheese
Turn oven to 200°C and line a tray with baking paper.
Finely dice mushrooms, cherry tomatoes and capsicum.
Grate zucchini and cheese.
Combine flours in a bowl with wooden spoon.
Add yoghurt into flour and mix until it forms into soft dough.
Place dough on lightly floured surface and knead until smooth.
Roll out into a 30cm and 40cm rectangle.
Spread dip, pesto or tomato paste over dough, leaving a 1cm strip along 1 long side (top side).
Sprinkle dough with tomatoes, red capsicum, mushrooms, spinach, zucchini and cheese.
Roll up, like a Swiss roll.
Cut into 12 – 15 rounds, being careful not to squash roll.
Lay scrolls flat onto prepared baking tray, about 3cm apart.
Bake for 15-20 minutes, or until golden brown. Allow to cool on a wire rack.
Try using a range of ingredients to flavour the scrolls, sweet and savoury. You can even make cheese and vegemite scrolls using this recipe.