Margherita Pizza Scrolls
With a bucket of stored dough in your fridge, these are the easiest pizza scrolls recipe on the internet. Super quick, and very easy to make, they freeze well, making them perfect for tucking into a lunchbox or serving at kids parties.
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.
I make these as simple tomato and cheese scrolls, but there is no reason why you cannot add your favourite pizza toppings before you roll the dough into a scroll. Just don't add to many toppings or the dough will become difficult to roll.
These scrolls can be baked as soon as they are placed on the tray. I have done so many times when in a hurry.
The baked scrolls freeze well, so are handy to have in the freezer for emergency snacks. Just zap in the microwave or warm gently in the oven.
Calories: 152kcal | Carbohydrates: 21.7g | Protein: 5.8g | Fat: 4.5g | Cholesterol: 8.3mg | Sodium: 370.1mg | Sugar: 0.8g | Vitamin A: 100IU | Vitamin C: 0.8mg