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–+ servings
a hand holding a pizza scroll over a white plate
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5 from 3 votes

Pizza Scrolls

This easy pizza scroll recipe is made with fluffy homemade pizza dough that is rolled thin and filled with cheese, pizza sauce, bacon and vegetables. Perfect for lunchbox treats or a handy grab-and-go lunch, these delicious savoury scrolls can be made in your oven or air fryer and make an irresistible treat that you will want to make again and again!
Prep Time10 minutes
Cook Time20 minutes
Dough rising time (at least 30 minutes)30 minutes
Total Time1 hour
Course: Appetizer, lunchbox, Main Course, Snack
Cuisine: Australian
Servings: 16
Calories: 246kcal
Author: Andrea Geddes
Cost: $6

Ingredients

  • 4 cups plain flour plain, all-purpose flour or '00' pizza/pasta flour
  • 20 grams dried yeast approx. 4 teaspoons
  • 2 teaspoons caster sugar
  • 2 teaspoons salt regular table salt
  • 1 ½ cups warm water warm to touch, not hot
  • 8 tablespoons olive oil

Toppings

  • 6-8 tablespoons pizza sauce homemade or store bought
  • 2 cups pizza cheese mozzarella or pizza mix, shredded

Choose from 2-4 of the following, or add your favourites!

  • 100 grams bacon approx. ½ cup, diced
  • 100 grams salami thinly sliced
  • 1 small capsicum diced
  • ½ cup mushrooms sliced
  • fresh basil leaves
Metric - US Customary

Instructions

For the dough

  • Pre-heat your oven to 200°C/392 F or air fryer to 180 °C/356 F. Line a large oven tray with baking paper. (If using an air fryer, no paper is required).
  • To make the dough, combine the flour, yeast and sugar in a mixing bowl. Stir to combine. Add the salt.
  • Add the warm water (not too hot) and olive oil. Mix until combined. 
  • Knead the dough on a floured surface until smooth (2-3 minutes).
  • Place the dough in a large bowl and cover with plastic wrap. Allow the dough to sit in a warm area and rise for at least 30 minutes (1-2 hours is better if you have time). The dough should double in size over this time.
  • Place the dough onto a floured bench and knead for five minutes. The dough should be soft, but not sticky. If it is sticky, add a little more flour until the dough does not stick to your hands or the bench.
  • Using a rolling pin, roll dough to a rectangular shape, approximately one centimetre in height. **For smaller scrolls, the dough can be divided in half and rolled into smaller portions.
  • Spread the pizza sauce over the dough and then top with the cheese, to the edges.
  • Add 1-2 cups of your favourite pizza toppings, spread evenly over the cheese.
  • Starting from the long end, roll the dough tightly into a roll, all the way to the end. Pinch the end of the roll together to prevent the dough separating during cooking. Cut the roll evenly into 16 scrolls (or 20-24 if you have made smaller scrolls) and place onto the baking tray or air fryer basket. Leave a small gap between each scroll, as they will expand and rise while baking. **Using an air fryer means that you may have to cook in batches. Don't overload the basket, as the air needs to circulate around the scrolls in order for them to cook properly.

Oven instructions

  • Bake for around 15-20 minutes (around 12-15 minutes for smaller scrolls), or until the scrolls have risen, are golden on the outside and fluffy on the inside. If a scroll is cut in half, it should have a fluffy centre. When done, there should be no sticky/wet dough in the middle.
  • Place the scrolls onto a wire rack to cool slightly before eating.

Air fryer instructions

  • Cook the scrolls in the air fryer (depending on the size of your air fryer, you may need to cook in batches) for 10-12 minutes for large scrolls or 8-10 minutes for smaller scrolls.
  • Place the scrolls onto a wire rack to cool slightly before eating.

Video

Notes

  1. The water for the dough must be warm to touch, not hot. If the water is too hot, it will kill the yeast and the dough won't rise.
  2. Use a silicone mat or add a sprinkle of flour to the bench before kneading the dough. If the dough is sticky, add some more flour and continue to knead. The dough is ready when it holds its shape and does not stick to your hands or the benchtop.
  3. Pre-heat your oven or air fryer so that it is at temperature when the scrolls go in. This helps the dough to cook evenly, with the outside being golden and the insides being soft and fluffy.
  4. Pizza dough rises best in a warm spot. In summer, place it near a window in the sun, or another warm place. In winter, it can be a little trickier. Find a warm spot near a heater, or even place the bowl of dough in a shallow pan filled with hot water.
  5. Roll the scrolls tightly and seal the edges firmly, or the scrolls may unroll while cooking.
  6. Don’t overload the scrolls with fillings, or they will be difficult to roll and will fall apart. A thin layer is all you need.
  7. This recipe makes around 16 large scrolls. If you prefer mini pizza scrolls, follow the instructions below, but divide the pizza dough in half and roll out two separate, smaller rectangle shapes. Add the toppings and roll, before slicing into 20-24 smaller scrolls.
  8. Whether you use an oven or air fryer, cooking times will vary slightly, depending on the type of oven and the size of the scrolls. When the scrolls are ready, they will have increased in size, become golden on the outside and fluffy in the middle. There should be no raw dough in the middle.
  9. For gourmet scrolls, top the warm scrolls with a spoonful of basil or tomato pesto, shaved parmesan and fresh basil leaves.
  10. Storage; the scrolls can be stored in an airtight container in the fridge for up to 3 days, or covered and frozen for up to 2 months. Thaw at room temperature and eat cold, or re-heat in the oven, air fryer or sandwich press. 
  11. Freezing; to freeze, allow the scrolls to cool to room temperature. Place them in an airtight container, separating any layers with baking paper. Freeze for up to 2 months. Defrost in the fridge overnight or at room temperature. They can even be placed into lunchboxes frozen and will thaw before lunchtime!
  12. Please note that the nutrition information is based on the recipe being made into 16 pizza scrolls, with one scroll being one serve. The nutritional information is an estimate only.
  13. This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.

Nutrition

Calories: 246kcal | Carbohydrates: 25g | Protein: 9g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 452mg | Potassium: 105mg | Fiber: 1g | Sugar: 1g | Vitamin A: 240IU | Vitamin C: 6mg | Calcium: 118mg | Iron: 1mg