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Pizza Scroll
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Thermomix Pizza Scrolls Recipe

Our Thermomix Pizza Scrolls make a great addition to the kids lunch boxes and they are also a delicious snack for the family to enjoy.
Course Snacks
Cuisine Australian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 Scrolls
Calories 212kcal

Equipment

  • Baking Tray

Ingredients

  • 300 grams self raising flour + extra to dust if not using a thermomat
  • 90 grams butter chilled
  • ½ teaspoon salt
  • 150 grams milk
  • ¼ cup pizza sauce
  • 100 grams cheese
  • 100 grams ham
  • 2 pineapple rings sliced
  • Extra milk to brush

Instructions

  • Preheat your oven to 210 degrees and line an oven tray with baking paper.
  • Place the flour, butter and salt into the Thermomix bowl and mix for 10 seconds on speed 9 until mixture is the same consistency as bread crumbs.
    Flour and butter crumbs in Thermomix bowl
  • Add the milk and mix for 7 seconds on speed 4 to combine.
  • Use the kneading function to knead the dough for 2 minutes
    Pizza Scroll dough in Thermomix bowl.
  • Turn the dough out onto a floured bench and using a rolling pin, roll the dough out until you have a 30cm x 40cm rectangle.
    Pizza dough rolled out flat on bench
  • Spoon the pizza sauce over the dough, leaving a 2cm gap around the edges.
  • Brush one long edge with a little milk.
  • Scatter the ham, pineapple and cheese (leaving approximately ¼ cup) over the pizza sauce.
    A close up of pizza dough with tomato paste, shaved ham and pineapple on top.
  • Starting at the long side (without milk) carefully roll the dough until enclosed.
    Rolled up log of pizza scroll dough.
  • Cut into 12 slices – approximately 2cm thick.
    Pizza scroll dough log cut into pieces.
  • Place on a baking tray and sprinkle with a little extra grated cheese.
    A close up of uncooked pizza scrolls on baking paper on top of oven tray.
  • Bake in oven for 25 minutes or until golden brown on top and cooked through.

Notes

  • When adding the Pizza Sauce and filling, leave a 2cm gap from the edge of the dough as this will ensure the filling ingredients don't spill out when you are trying to roll the dough.
  • To roll, start from the long edge furtherest away from you and roll towards you.
  • If you find the dough is soft (this can happen if you are making these scrolls in a warm environment), pop the dough log into the fridge for 20 minutes to chill before cutting.
  • For best results, use a sharp serrated knife to cut your scrolls.
  • I also like to place the scrolls quite close together on the baking tray so that they rise up and not out when baking.
  • Please note, you can also use our 2 Ingredient Dough recipe for these Pizza Scrolls

Nutrition

Calories: 212kcal | Carbohydrates: 21g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 334mg | Potassium: 102mg | Fiber: 1g | Sugar: 2g | Vitamin A: 318IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg