Salami and Mushroom Pizza Scrolls
Ingredients
Method
To begin, set the oven temperature to 200°C and allow it to preheat. After that, grease a 22cm square cake pan and line both the base and sides with baking paper.
Using a large bowl, combine flour and yogurt to create a dough ball. Next, sprinkle some extra flour on the workbench and knead the dough for a few minutes. If the mixture is too wet, you can add more flour as needed.
Roll the dough out into a rectangular shape approximately 30cm x 40cm. Spread the pizza sauce evenly across the surface of the dough, leaving a 2cm border at one of the long ends. Sprinkle the cheese over the sauce, and then add the mushroom and pepperoni toppings. Starting from the opposite long end, roll the dough over the filling to completely enclose it. Use a serrated knife to cut the rolled-up dough into 9 even scrolls. Arrange the scrolls, with the cut side facing up, in the prepared pan.
After baking for 10 minutes, lower the oven temperature to 180°C and continue baking for an additional 20 minutes or until scrolls sound hollow when tapped on the top. Once done, allow them to cool slightly before serving either warm or store them in a meal prep container for a quick and convenient lunch throughout the week.
Ingredients
Directions
To begin, set the oven temperature to 200°C and allow it to preheat. After that, grease a 22cm square cake pan and line both the base and sides with baking paper.
Using a large bowl, combine flour and yogurt to create a dough ball. Next, sprinkle some extra flour on the workbench and knead the dough for a few minutes. If the mixture is too wet, you can add more flour as needed.
Roll the dough out into a rectangular shape approximately 30cm x 40cm. Spread the pizza sauce evenly across the surface of the dough, leaving a 2cm border at one of the long ends. Sprinkle the cheese over the sauce, and then add the mushroom and pepperoni toppings. Starting from the opposite long end, roll the dough over the filling to completely enclose it. Use a serrated knife to cut the rolled-up dough into 9 even scrolls. Arrange the scrolls, with the cut side facing up, in the prepared pan.
After baking for 10 minutes, lower the oven temperature to 180°C and continue baking for an additional 20 minutes or until scrolls sound hollow when tapped on the top. Once done, allow them to cool slightly before serving either warm or store them in a meal prep container for a quick and convenient lunch throughout the week.