Mum Daily

Pizza Scrolls

This is one of my favourite ‘go-to’ recipes. These are perfect to take along to a play date, or to have in the freezer, ready for little lunchboxes.  I love that you can use whatever you have on hand – I’ve used tomato, tinned corn and grated carrot.  Just plain vegemite and cheese is another great combo, or for grown ups, sweet chilli sauce and cheese – yum!

It also passes my very important ‘Play School’ test – you can have these prepped and in the oven before one episode of Play School is over!  Give these a go – the whole family will love them!

2 cups self-raising flour
30g butter
¾ cup milk
2 tablespoons tomato paste
2 teaspoons dried herbs
100g mild salami or ham, chopped
1 medium capsicum, chopped
2 cups (200g) grated cheese

Preheat oven to moderate. Grease a 12-hole muffin pan.

Place flour in medium bowl; use fingers to rub butter into flour mixture until it resembles coarse breadcrumbs. Stir in milk; mix to a soft, sticky dough. (You could also do that in the food processor).  Knead dough lightly on floured surface; using rolling pin, roll dough out to form 30cm x 40cm rectangle.

Spread tomato paste all over base. Sprinkle herbs evenly over base; top with salami, capsicum, then cheese.

Starting from one of the long sides, roll dough tightly; trim edges. Using a
serrated knife, cut roll carefully into 12 even slices; place slices, facing cut-side up, prepared pan. Bake scroll slices, uncovered, in moderate oven about 20 minutes or until browned lightly.

You can see more of my recipes at: