Well I’m not typically one of those ‘foody’ blogs. To be perfectly honest I’m an an extremely fussy eater, so if it doesn’t look like something I’m gonna eat, I skip over the recipe posts. But I have been bestowed with a very high honour indeed; I am the mum who packs the best lunch boxes. Who cares about all the other parenting fails in my day? This is my moment of glory!
(Also it’s Kate’s Monthly Monday Menu link up, and I wanted to play too. Check it our for more recipes, like Kate’s Ricotta Cakes.)
Now like the majority of parents I want a lunch box to be tasty and nutritious. But I also hate making lunch. Don’t know why, it just annoys me. That’s why these pizza scrolls are so great. Not only do they make Taylah the envy of all the other kids in her class, but I bring them out at home too, and there is no pesky sandwich making necessary.
This recipe is for a double batch. I make one ‘Bridie’ friendly (no cheese), but I tend to make double batches of everything anyway. It takes an extra ten minutes, and then I can freeze for another day.
So what you will need is:
4 cups of Self Raising Flour
2 Tablespoon Caster Sugar
60g Butter (I use Nuttelex for the dairy free option)
1 1/2 cup of milk (or rice milk)
Your desired sauce. My kids love BBQ sauce, but tomato paste would work equally well
Your desired toppings. I use salami and shredded ham, and capsicum. My kids don’t even notice the capsicum is in it.
Cheese or soy cheese.
Some kind of italian herb blend, if you’re that way inclined.
(It’s at this point that I feel I should say I totally flogged this recipe from the Australian Women’s Weekly Kids Cooking Book. I’ve tweaked it slightly, but not enough to call it my own.)
So preheat the oven to 180 (that’s celcius for all our American friends), and line a baking tray with baking paper.
Sift the flour and sugar into a bowl, and then using your finger tips, rub in the butter until the whole thing looks like fine bread crumbs. Sort of like this.
Stir I’m the milk and roll it into a dough, then knead it gently. I use a piece of floured baking paper on a chopping board for this bit, cause I live in the tropics, and with the humidity, EVERYTHING sticks. But be careful you don’t have too much flour cause then it sticks to the outside of your scrolls and doesn’t look pretty.
After kneading, cut the dough into two (if you have doubled the recipe), and roll each out to a large rectangle.
Spread the sauce onto the dough, and then top with your toppings and herbs. Be careful not to overtop here, cause then it’s hard to roll up.
Once it’s topped, gently roll it, starting from one of the long sides. (This is wear the floured baking paper comes in handy)
You should end up with a log kinda like this.
Cut the log into even slices. You don’t want them to be too thin or two thick; mine are usually about 2-3 cms. Remember it’s self raising flour, so it will rise.
Place your scrolls on to the tray and into the oven.
Now the recipe says they take about 30 minutes, but because I fancy myself some kind of amateur chef, I just pull them out when they look done.
Or a close up.
And Ta Da! Your very own pizza scrolls! They tick all the boxes health wise (dairy, carbs, vitamin c, and iron and protein), plus the kids love them. (Husbands too) And they also freeze really well, so you can pull them out when needed (like for impromptu fishing trips.)
And there you have it, my first recipe!
Will you be making it?
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