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
Baking paper


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.

For more exciting recipe ideas click on the link below: