If you have a bucket of stored dough in your fridge, these are the easiest pizza scrolls recipe on the internet. The scrolls are super quick and very easy to make. They also freeze well, making them perfect for tucking into a lunchbox or serving at kids parties.
Total Time Investment: 45 Minutes
Why, in the bring-a-plate lottery, do I invariably get the savoury option? The sweet option is so much easier. Particularly as these days the majority of pot luck functions I get to cater are for that most finicky of critics, children. No child is interested in a good curry or beetroot salad when there are sweet options to be had. In these situations I invariably supply these easy pizza scrolls. If you have stored dough in the fridge they are quick to make and are usually well received by the critics. What child doesn’t like pizza in some form?
I first made these pizza scrolls for The Princess as an after school snack. Then I encountered that scenario that most parents will be familiar with. “Mum, we’re having a party at school tomorrow. You need to make something savoury.” This is usually announced late in the evening, just as you are trying to get dinner on the table. Or if you are really lucky, just as you are tucking the precious (precocious?) child into bed.
There was a note of course. It had been sent home much earlier in the week. Had I known, I would have been able to actually put some thought into what to provide (or at the very least been able to dash to the shops to buy something suitable). Children are sneaky like that, though. They love to keep you on your toes. So of course the note had been screwed up and shoved into the furtherest corner of the bag, where she knew I wouldn’t check until at least the end of term.
As a result, The Princess was sent to school with a container of pizza scrolls, hastily made with my stored dough and frozen pizza sauce. The fact that she didn’t come home with any suggests to me that they were well received. Either that or she tossed the left overs in the bin. I choose to believe the children loved them. So guaranteed that the next time I need to supply a savoury option, these healthy pizza scrolls will be on the menu.
Tips & Tricks to get ahead with Pizza scrolls
I always keep a bucket of dough in the fridge, and have pizza sauce on hand, which makes it easy to whip up these scrolls at the last moment.
You can also grate mozzarella and freeze it, so all you need do is scatter the frozen cheese over the dough before assembling the scrolls.
The cooked scrolls freeze well, so can be made in advance and frozen until required. If tucking them into a lunchbox, I place the scrolls in the lunchbox frozen as they defrost quite quickly. Frozen scrolls will keep for up to three months.
You can readily use your favourite pizza dough in place of the stored dough. Just roll the dough out as detailed below, and then proceed with the recipe as stated.
Substitute your favourite pizza sauce for my homemade recipe. On the rare occasion I have found myself without pizza sauce, I have spread the dough with plain tomato sauce, then scattered over some oregano, and salt and pepper, before adding the cheese.
I use mozzarella in the scrolls, but this can readily be substituted with your favourite pizza cheese.
Whilst this is a vegetarian pizza scrolls recipe, there is nothing to prevent you adding your favourite toppings to the scrolls. Just add a few toppings along with the cheese, then roll up the dough as detailed in the recipe.
Margherita Pizza Scrolls
- 500 g stored dough
- Homemade Pizza Sauce
- Shredded mozzarella or other pizza cheese.
- Preheat the oven to 180C.
- Line a large baking tray.
- Stretch or roll the dough into a 20cm x 40cm (5mm thick) rectangle with the long edge parallel to the edge of the bench.
- Spread a thin layer of pizza sauce over the dough, leaving a 2cm gap along the closest long edge of the roll.
- Scatter over the mozzarella.
- Starting at the top of the rectangle (the long side) roll the dough towards you, tucking the dough into a scroll as you move.
- Finish the roll with the seam under the roll of dough.
- Using a sharp serrated knife, cut the dough into 3cm slices.
- Place the slices onto the tray and allow to sit for 10 minutes.
- Bake for 25 minutes or until the cheese has melted and the scrolls are golden brown.
- Remove from the tray and allow to cool on a rack.