Packed with loads of delicious flavour and texture, these olive and bacon scrolls are the perfect choice for a tasty lunch or snack.
Looking for more sweet and savoury scroll recipes?
Ingredients
Gluten-free pizza dough
Method
Olive and bacon pizza scrolls
1.Preheat oven to 220°C/200°C fan. Grease a 20cm x 30cm rectangular pan.
2.Turn pizza dough onto a work surface dusted with potato flour. Roll dough into a 25cm x 30cm rectangle.
3.Spread tomato paste over dough, leaving a 1cm (½-inch) border; sprinkle dough with bacon, olives, oregano and ½ cup of the cheese. Firmly roll dough from long side to enclose filling; trim ends.
4.Cut roll into 12 slices; place slices, cut-side up, in a single layer, in pan.
5.Bake scrolls for 20 minutes; top with remaining cheese. Bake a further 15 minutes or until cheese has melted and turns golden brown. Sprinkle with oregano leaves to serve, if you like.
Gluten-free pizza dough
6.Grease three 30cm round pizza trays; dust lightly with a little rice flour.
7.Combine dry ingredients in a large bowl.
8.Beat egg, egg whites, oil, vinegar and 1½ cups of the water in a large bowl of an electric mixer on medium speed for 3½ minutes. Add the combined sifted dry ingredients, 1 cup at a time, beating until combined between additions. Continue adding dry ingredients until mixture just starts to come away from the side of the bowl (add remaining water only if necessary). Turn dough out onto a surface dusted with rice flour; knead lightly until smooth.
9.Divide dough into three equal portions. Roll each portion on the rice-floured surface until large enough to fit pizza trays. Lift dough onto trays. Cover; stand in a warm place for 45 minutes.
10.Spread pizza dough with sauces and toppings as desired.
Scrolls can be served warm or cold. This is a great recipe for kids’ lunchboxes. You can leave out the olives and oregano if your child doesn’t like those flavours, and just make them using bacon and cheese. Store scrolls in an airtight container for 1 day, or freeze, wrapped in plastic wrap, for up to 3 months. To reheat: discard plastic, and wrap frozen scrolls in foil; place in a moderate oven for 30 minutes or until heated through.
Note
