Puff Pastry Pizza Scrolls

5 from 1 vote

Puff pastry pizza scrolls come together quickly and easily, with only a few simple ingredients. Made with puff pastry for minimal fuss, they are packed with ham and cheese and baked until bubbly. They are the perfect finger food for parties, gatherings or an easy lunchbox treat.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Main Course, Snack

Cuisine: Australian

Servings: scrolls

Calories: 129kcal

Author: Andrea Geddes

Ingredients

3 sheets frozen puff pastry thawed. Use ready-rolled squares of 25 x 25cm puff pastry (or swap for homemade). 3 sheets is approximately 550grams.
⅓ cup pizza sauce use homemade or store-bought pizza sauce
130 grams shredded ham or swap for your preferred pizza toppings
1 ½ cups mozzarella cheese grated
⅓ cup fresh basil

To seal

water, milk or a beaten egg

Metric - US Customary

Instructions

Pre-heat oven to 200°C/392 F. Line 2-3 flat oven or pizza trays with baking paper.
Use a spoon to spread the pizza sauce over the sheets of thawed pastry, leaving a 2cm gap at the top (for sealing later).
Evenly spread the grated mozzarella over the pizza sauce, then top with the ham and basil (or your choice of toppings).
Using a pastry brush, spread a little water, milk or beaten egg over the gap at the top of the pastry, to help seal.
Starting at the bottom, roll the pastry over the fillings and continue to roll to the top. Try to keep the roll reasonably tight, without spilling the fillings.
Keeping the rolls seam-side down, use a sharp knife to cut the rolls into 8-10 pieces/scrolls.
Place the scrolls onto the lined baking trays, leaving space between each scroll (they will spread slightly).
Bake for 15-20 minutes, or until crisp, golden and bubbly. Serve hot or cold.

Notes

Make sure the pastry is fully thawed before attempting to roll it, or it will crack and break. The pastry should be kept cool or it can become too soft and hard to roll. If it is a hot day, or the pastry becomes too soft, place it back in the fridge to firm up.
Leave a gap at the top of the pastry when you add the sauce and toppings. There should be some bare pastry to seal once rolled up.
Don’t overfill the scrolls. They will fall apart or burst in the oven.
Make sure they are properly sealed. Otherwise, they can fall apart and lose their structure in the oven.
Swap for your favourite fillings – any pre-cooked meats or chopped vegetables like capsicum, sun-dried tomatoes, mushrooms, roast pumpkin, spinach leaves will work. Or, you can try your favourite combos like spinach and feta, BBQ chicken and pineapple or basil and marinara.
If using wet ingredients like pineapple, tomatoes or grated zucchini, remove excess moisture by pressing them with a paper towel. This will prevent any excess moisture from releasing in the oven, making the scrolls soggy.
Try not to press down on the pastry too firmly when cutting the rolled pastry, or the scrolls will become misshapen. The best way to avoid this is to use a sharp knife and make sure the pastry thawed, but cold.
Make sure the oven is pre-heated. The scrolls need to enter a hot oven for even cooking and crisp results.
Storage; once cooled, transfer the scrolls to an airtight container and store in the fridge for 3-4 days.
Freezing; the scrolls can be frozen to enjoy later. To freeze, allow the scrolls to cool completely. Transfer to an airtight container or freezer bag and freeze for up to 3 months. Thaw in the fridge overnight.
Please note that the nutrition information is based on the recipe being made into 30 scrolls, with one scroll being one serve. The nutritional information is an estimate only.
This recipe is made using Australian metric cups and spoon measurements. Any reference to cups or spoons in this recipe is in Australian metric. Due to cup sizes varying from country to country, I advise adjusting if necessary.

Nutrition