Mushroom, Bacon & Cheese Pizza Scrolls
What is the next best thing to pizza? Pizza scrolls! It is all the deliciousness of a pizza slice rolled up into a scroll.
Pizza scrolls are a great lunchbox idea for the kiddies. My little Freya loves to eat them for her lunch at Preschool. They are also fantastic for after school snacks, party finger food, or to serve as a side with pumpkin soup.
The other great thing about Pizza scrolls is that they are super easy to make! You will need to prepare pizza dough, but that is a piece of cake. I have the fondest memories as a child making pizza dough with my mum! I can always remember the smell of the yeast fermenting – the telling signs of scrumptious pizza to come. Accordingly, I loved the touch of the dough as we kneaded it till smooth and elastic. I still love this! It will take a little time for the dough to rest, but I spend that time attending to the kids or the never ending house chores!
Additionally, the fillings are endless – you could really have fun here! I’ve shared one of my favourite filling combinations of mushroom, bacon & cheese in this recipe but why not try one of these arrangements: Ham, Corn Kernels & Pesto; Pumpkin, Pinenuts & goats cheese; Basil, bocconcini & pancetta. I like to add chopped herbs as well to add flavour and healthy goodness such as parsley, oregano, thyme, basil, coriander, and so on. As you can see, there really are no limits! Although I do suggest you keep it simple – do not add too many ingredients or it will be too hard to roll the dough in the preparation stage.
Have fun and enjoy!
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What is the next best thing to pizza? Pizza scrolls! It is all the deliciousness of a pizza slice rolled up into a scroll.
60 minPrep Time
20 minCook Time
1 hr, 20 Total Time
Save RecipeIngredients
1000grs Strong Bakers flour
10grs Maldon Sea salt
14grs Dried Yeast
10grs Castor Sugar
650ml Lukewarm water
1 cup Pizza sauce or bottle pasta sugo
100grs Tasty cheese, grated
100grs Mozzarella cheese, grated
5 each Mushrooms (medium size), thinly sliced
1 each Spring onion, thinly sliced
2 each Bacon rashes, rind removed & cut into small pieces
½ cup Parsley, chopped
Method
- Add yeast & sugar to the lukewarm water, mix with fork and leave for a few minutes (10 mins).
- While yeast is fermenting, combine flours and salt into a large bowl and make a well in the centre.
- Pour fermented yeast in the centre of combined dry ingredients.
- Using your fork, slowly bring in the flour from the inner edge of the bowl and mix through.
- Once dough comes together, mix with hands.
- Turn out dough onto floured surface and knead the dough for 10 mins until you have smooth springy soft dough.
- Place dough back in bowl, sprinkle a little flour over the top of dough, cover it with cling wrap or tea towel and let it rest at least for 30mins at room temperature.
- Preheat oven to 220c.
- Divide risen pizza dough into 5 even pieces.
- Using a rolling pin, roll a dough piece on a floured surface into 30cm x 50cm rectangle.
- Spread dough with pizza sauce or pasta sugo from a bottle. Then sprinkle with both cheeses, bacon pieces, spring onion, parsley, and mushrooms.
- Starting at one long end, roll dough tightly till you reach the other end. Cut roll into 9 slices, place slices, cut-side up, into 6-hole texas muffin tins lined with pieces of baking paper. Stand in a warm place for 40 mins or until doubled in size.
- Repeat this process for 4 other pieces of pizza dough (NOTE: If you do not have enough muffin tins, you can place scrolls on baking trays lined with baking paper. The result will be similar only wider in size).
- Bake scroll for 20mins or until browned lightly. Stand scrolls in tins for 5 mins then transfer to a wire rack.
