Name: Loaded pepperoni pizza scrolls
Cook time: 40 min
Total time: 40 min
Ingredients: 2 cups (300g) self-raising flour; ½ teaspoon bicarbonate of soda; 1 teaspoon salt; 50 grams cold butter, chopped coarsely; ¾ cup (180ml) buttermilk, approximately; 2 tablespoons pizza sauce; 2 tablespoons barbecue sauce; ½ small red onion (50g), sliced thinly; ½ small green capsicum (bell pepper) (75g), sliced thinly; 100 grams sliced pepperoni, chopped coarsely; ½ cup (100g) (see tips) well-drained pineapple pieces, chopped coarsely; ⅓ cup (55g) drained sliced kalamata olives; 1 cup (120g) pizza cheese

These loaded pepperoni pizza scrolls with capsicum, olives and cheese are great for the kids lunchboxes.

Looking for more sweet and savoury scrolls recipes?

Ingredients

2 cups (300g) self-raising flour

½ teaspoon bicarbonate of soda

1 teaspoon salt

50 grams cold butter, chopped coarsely

¾ cup (180ml) buttermilk, approximately

2 tablespoons pizza sauce

2 tablespoons barbecue sauce

½ small red onion (50g), sliced thinly

½ small green capsicum (bell pepper) (75g), sliced thinly

100 grams sliced pepperoni, chopped coarsely

½ cup (100g) (see tips) well-drained pineapple pieces, chopped coarsely

⅓ cup (55g) drained sliced kalamata olives

1 cup (120g) pizza cheese

Method

1.Preheat oven to 200°C. Oil a shallow 22cm square cake pan.

2.Sift flour, soda and salt into a medium bowl; rub in butter. Add enough buttermilk to mix to a soft, sticky dough. Turn dough onto floured surface; knead lightly until smooth. Roll dough into a 30cm x 40cm rectangle.

3.Spread dough with combined sauces; sprinkle with onion, capsicum, pepperoni, pineapple, olives and half the cheese. Roll dough tightly from long side. Using serrated knife, trim ends. Cut roll into 9 slices; place scrolls, cut-side up, in pan. Sprinkle with remaining cheese. Bake about 25 minutes.

We drained our pineapple and then patted it dry on paper towels to prevent the pineapple making the scrolls soggy. These scrolls are delicious eaten warm or cold. For a meat-free version, replace the pepperoni with thinly sliced swiss brown mushrooms.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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