Pizza Scrolls
I love making new things for my kids to try, they are great eaters and generally eat anything I make.
These were a hit, very simple and very tasty.
A great way to clean out the fridge really, use up leftover ham, salami even, cheeses. You can add a capsicum if you like, but as one of my kids does not love capsicum, I don't put it in.
If you don't have tomato paste, I have used tomato ketchup, it was great, milder in flavour. With the herbs, you can just use oregano if you prefer.
A simple after school snack before they head off to sports or pack it in their lunchbox, these are great for kids in place of a sandwich.
These were a hit, very simple and very tasty.
A great way to clean out the fridge really, use up leftover ham, salami even, cheeses. You can add a capsicum if you like, but as one of my kids does not love capsicum, I don't put it in.
If you don't have tomato paste, I have used tomato ketchup, it was great, milder in flavour. With the herbs, you can just use oregano if you prefer.
A simple after school snack before they head off to sports or pack it in their lunchbox, these are great for kids in place of a sandwich.
Recipe
Makes 12
2 cups (300g) self raising flour
1 teaspoon caster sugar
30g butter
3/4 cup (180ml) milk
1/4 cup (70g) tomato paste
1-2 teaspoons Italian herb blend, to taste
100g sliced double smoked ham, cut into thin strips
2 cups (200g) pizza cheese, coarsely grated
2 cups (300g) self raising flour
1 teaspoon caster sugar
30g butter
3/4 cup (180ml) milk
1/4 cup (70g) tomato paste
1-2 teaspoons Italian herb blend, to taste
100g sliced double smoked ham, cut into thin strips
2 cups (200g) pizza cheese, coarsely grated
Preheat oven to 180C/160C fan forced. Grease a 19cm x 29cm slice pan and line with baking paper.
Place flour and sugar in a medium bowl, use fingers to rub butter into flour mixture until it resembles coarse breadcrumbs.
Stir in milk, mix to a soft, sticky dough.
Knead dough lightly on a floured surface.
Using a rolling pin, roll dough out to form a 30 x 40cm rectangle.
Using the back of a spoon, spread tomato paste all over base, then sprinkle evenly with herb blend, top with ham and cheese.
Place flour and sugar in a medium bowl, use fingers to rub butter into flour mixture until it resembles coarse breadcrumbs.
Stir in milk, mix to a soft, sticky dough.
Knead dough lightly on a floured surface.
Using a rolling pin, roll dough out to form a 30 x 40cm rectangle.
Using the back of a spoon, spread tomato paste all over base, then sprinkle evenly with herb blend, top with ham and cheese.
Starting from one of the long sides, roll dough up tightly, trim edges, if you like. Using a sharp or serrated knife, cut roll carefully into 12 even slices. Place slices, cut side up, in a single layer, in your prepared pan.
Bake scroll slices, uncovered, about 30 minutes or until lightly browned.
Enjoy!
