These mini pizza scrolls are packed with melted cheese, pizza sauce and spicy pepperoni, perfect for your next footy finals viewing party, or other casual social gathering.
“It’s finger food season! Whether you’re having a crowd over for a casual gathering, or you just want something a bit different for afternoon tea, these spicy little pastry scrolls are a winner. Bite-sized, warm little flavour bombs for the win!” – Julie Goodwin
Ingredients
Method
Place the yeast and sugar in a medium bowl with 1 cup (250ml) of warm water (warm from the tap, not boiling). Stir and allow to stand for about 10 minutes, or until the yeast mixture becomes bubbly and frothy.
Add the flour and salt to a large bowl and stir to combine. Add the yeast mixture and oil and mix to form a sticky dough. Turn the dough out of the bowl onto a lightly floured surface and knead vigorously for around 5 minutes or until the dough is smooth and elastic. Roll the dough into a ball and place into a lightly oiled bowl. Cover the bowl and put in a warm spot for 1 to 2 hours or until the dough doubles in size.
Preheat the oven to 200°C fan-forced and line a medium baking tray with non-stick baking paper.
Punch the air out of dough and turn onto a lightly floured bench. Divide dough into four balls. Roll one of the balls out into a 30cm x 12cm rectangle. Make sure the strip of dough is laid horizontally to you.
Spread ¼ of the passata over dough, leaving a 3cm boarder. Sprinkle on ¼ of the oregano, salt, pepperoni and cheese. Roll up the dough and ensure when it is fully rolled that the seam where it joins together is on the bottom.
Slice the roll into 10 pieces (about 3cm) and stand them upright (cut side up), side by side on the tray just barely touching. Repeat this process with remaining dough balls and ingredients.
Bake savoury scrolls for 20 minutes or until golden and crisp on top. Remove from the oven and stand for a few minutes on the hot tray before serving.
Can these mini pizza scrolls be made ahead?
Scrolls are best made the day they’re to be eaten, or can be refreshed with a few seconds in the microwave.
Freeze unbaked savoury scrolls for up to 3 months; bake straight from the freezer adding a few minutes in the oven until golden and crisp.
For more scroll recipes, see this collection.
Savoury scrolls ingredient swap
For a milder version, use ham or mild salami instead of pepperoni.
Proving the dough
A few suggestions for a warm spot to prove the savoury scroll dough are:
- A sunny windowsill.
- Outside in dappled sunlight away from wind or draught.
- Place the covered bowl of dough in the microwave with a small jug of boiling water alongside. Close the door and replace the jug of water once it cools.
