Pizza scrolls

Type:  Breads

Difficulty:  Easy

Makes:  24 scrolls

Fresh from the garden: herbs, silverbeet, tomato


  • metric measuring jug, spoons & scales
  • mixing bowls – 1 small, 2 large
  • Knives
  • Chopping boards and non-slip mats
  • grater
  • wooden spoon
  • pastry brush
  • baking tray
  • baking paper
  • oven mitts

Dough ingredients

  • 600 ml warm water
  • 800 g plain flour, plus extra for dusting
  • 200 g whole-wheat flour
  • 1 tsp salt
  • 2 tsp instant dry yeast
  • 1 tbsp vegetable oil, plus extra for oiling bowl

Filling ingredients

  • 1 cup tomato passata
  • 1 cup grated cheese
  • 1 cup shredded silverbeet
  • ¼ cup chopped herbs
Note: You will shape and bake dough prepared by the previous class, and then prepare and dough for the following class.

What to do

  • Set out your ingredients.
  • Preheat the oven to 200°C.

Shape the rolls

  • Remove the central stem from the silverbeet. Put the stem in the worm bucket. Roll the leaves up and finely shred them.
  • Finely chop the herbs.
  • Grate the cheese.
  • Mix together the filling ingredients in a small bowl and set aside.
  • Tip your dough onto the floured surface.
  • Divide dough into 2 pieces. Roll each piece into a long rectangle approximately ½ cm thick.
  • Spread the filling mixture over the dough and roll the dough up, starting from the longer side. Cut the roll into 2 cm wide pieces and place, filling-side up, on a baking tray lined with baking paper.
  • Put the tray in the oven and bake for 20–25 minutes.

Make the dough for the next class

  • Combine all the dough ingredients to form a heavy dough.
  • Sprinkle flour on a clean, dry surface. Pat some flour onto your hands and sprinkle some flour on the dough in the bowl.
  • Tip out the dough and gather the dough into a ball.
  • Knead the dough 5 or 6 times, cover the dough with the tea towel and let it rest for 5 minutes.
  • Knead the dough another 5 or 6 times, cover the dough with the tea towel and let it rest for 5 minutes.
  • Lightly oil a large bowl and put the dough inside.
  • Cover the bowl with a clean tea towel and leave it for at least 30 minutes in a comfortably warm place (not too hot).

Remove the rolls from the oven

  • *Wearing oven mitts on both hands, carefully take the tray out of the oven.
  • Tap the bottom of a bun with a finger and listen carefully. The sound will be a hollow ‘tonk’ like a muffled drum. Allow to cool a little before serving.
  • Wait at least 10 minutes before slicing and serving warm.
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