Thermomix Pizza Scrolls Recipe

Side view of three pizza scrolls sitting on a white plate. In the background there is a baking tray sitting on a blue striped tea towel.

Thermomix Pizza Scrolls Recipe

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.

Course Snacks

Cuisine Australian

Prep Time 10

Cook Time 22

Total Time 32

Servings Scrolls

Calories 326kcal

Author Lucy & Lauren

Equipment

1 x Baking Tray
Thermomix
Thermomat optional

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 mozzarella cheese
100 grams diced 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.

Please note, you can also use our 2 Ingredient Dough recipe for these Pizza Scrolls

You can also find the conventional cooking instructions for this recipe here.

Nutrition