Our Thermomix Pizza Scrolls can be ready to enjoy in just over 30 minutes! These tasty scrolls are made with a simple yeast free dough and can be customised with your favourite pizza topping ingredients.
300gramsself raising flour + extra to dust if not using a thermomat
90gramsbutterchilled
½teaspoonsalt
150gramsmilk
¼cuppizza sauce
100gramsmozzarella cheese
100gramsdiced bacon
Instructions
Preheat your oven to 210 degrees celsius (fan-forced) and line a baking 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.
Add the milk and mix for 7 seconds on speed 4 to combine.
Use the kneading function to knead the dough for 2 minutes
Turn the dough out onto a floured bench and using a rolling pin, roll the dough out until you have a 25cm x 40cm rectangle.
Spoon the pizza sauce over the dough, leaving a 2cm gap around the edges.
Brush one long edge with a little milk.
Scatter the bacon pieces and cheese (leaving approximately ¼ cup) over the pizza sauce.
Starting at the long side (without milk) carefully roll the dough until enclosed.
Cut into 8 slices – approximately 2cm thick.
Place on a baking tray and sprinkle with a little extra grated cheese.
Bake in oven for 22-25 minutes or until golden brown on top and cooked through.
Notes
Roll the dough into a rectangle approximately 40cm x 25cm. It is ok if you don't have perfectly straight edges!
When adding the Pizza Sauce and filling, leave a 2cm gap from the edge of the dough as this will ensure the 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.