Easy Pizza Scrolls for Lunch Boxes

Disclosure: This post may contain affiliate links, I receive a small commission when you make a purchase using some of my links.

Families Magazine is proud to bring you this healthy and easy to make snack perfect for helping your family eat their GREENS!

Easy pizza scrolls for lunch boxes and weekend snacks

Snack 11 Feature

 

Makes 24 scrolls, Prep time 45mins

Ingredients:

Scroll Dough:

  • 1 1/2 cups self-raising flour
  • 1 egg
  • 1 tablespoon olive oil
  • 1/2 cup milk

Pesto Sauce:

  • 1 1/2 cups fresh basil leaves
  • 2 tablespoons garlic (minced or fresh)
  • ½ cup parmesan cheese, grated or chopped
  • 4 tablespoons olive oil

Topping:

  • Olive oil spray
  • 2-3 rashers of short cut bacon, sliced into strips (optional)
  • 1 red onion, sliced
  • 2 tablespoons garlic (minced or fresh)
  • 2 tablespoons water
  • 1 head of broccoli, very finely chopped
  • 1 zucchini, grated
  • 100g baby spinach leaves, rinsed and drained
  • ½ cup mozzarella cheese

Method:

To make dough:

  1. Place self-raising flour in a large bowl.
  2. In a separate bowl beat together the egg, olive oil and milk, and add to the flour. Mix together until the dough begins to bind.
  3. Turn the dough out onto a well- floured surface and knead for about 5mins.
  4. Place back in the bowl and set aside to rest while you prepare other components of the scrolls.

To make pesto:

  1. Place basil, garlic and parmesan cheese in a food processor on high until finely chopped, scraping sides down as needed.
  2. While the processor is still going, slowly drizzle in olive oil until well combined.

To make topping:

  1. Heat a frying pan and lightly spray with olive oil.
  2. Add sliced bacon (optional) and sliced red onion and cook until onion is tender.
  3. Remove onion and bacon from the fry pan and set aside.
  4. Place water in the fry pan with the garlic.
  5. Add the broccoli and allow to simmer for several minutes, then add zucchini and baby spinach leaves. Continue to cook until the spinach has wilted. 
  6. Use tongs to remove the mixture from the fry pan, leaving behind any excess liquid.
  7. Place in a bowl and set aside. Add 1 tablespoon of the pesto sauce and mix through.

To make scrolls:

  1. Pre-heat the oven to 200 degrees.
  2. Divide the dough into two large balls and roll each out (one at a time if space is limited) into a rectangle shape on a floured surface until about ½ cm thick.
  3. Spread a layer of pesto sauce over the pizza dough, top with a good layer of the spinach mix, and add a scattering of bacon/onion over the top. Sprinkle over the cheese.
  4. Carefully roll the length of the rectangular dough, tucking all the topping inside (to form a long snack shape), use a sharp knife to slice the rolled pizza into portions about 2cm thick.
  5. Turn the slices flat and arrange them on a well-greased oven tray leaving a little room between each one.
  6. Bake for 20 – 30 mins until golden.

Pizza scrolls are perfect for lunchboxes. The best bit, you can store them in a container in the fridge for several days.

Leave a Reply

Your email address will not be published. Required fields are marked *