Monthly Archives: June 2018

Super-Easy & Cheesy Pizza Scrolls: An Easy Snack, Appetizer, or Light Lunch!

Ooey gooey cheesiness, oh yeah!

I’ve been lurking on Instagram lately, trying to learn the ins and outs of successful IG accounts, before launching my own account shortly. I’ve learnt some interesting things, including different foods from around the world. Case in point, have you ever heard of scrolls? I’ve never heard of them before, but they’re sort of like if a mini cinnamon bun met a savoury pastry. Apparently very popular in Australia, where marmite scrolls are a handy item to stash in a child’s lunchbox. Naturally, I decided to make my own version: Super-Easy & Cheesy Pizza Scrolls!

That’s right — think pizza rolls, but suuuuuper easy to make, and they make even an amateur baker look like a very experienced one. And who would complain about kudos for something that you just dashed together? I think they’d be great to bring to potlucks and get-togethers. Make them smaller for appetizers, or bigger for lunches.

Let’s get to making some!

 

CHEESY PIZZA SCROLLS

These pizza roll-ups are great to snack on or to throw in a lunch bag. They also freeze and reheat well!

Servings 4 people

Ingredients

  • 1 batch pizza dough (http://approachingfood.com/easiest-pizza-dough-ever/)
  • 3/4 c. cheddar cheese, grated
  • 1/2 c. pizza sauce

Instructions

  1. Make pizza dough. For fluffier scrolls, let dough rise for 1 hour before punching down to get rid of excess air bubbles.

  2. Roll dough into rectangle.

  3. Spread sauce on top of rectangle, and sprinkle cheese on top.

  4. Roll up the pizza dough, long side to long side. If you roll up short side to short side, you'll have many fewer scrolls, and they'll be ginormous.

  5. Using a dough cutter (or just a sharp knife), slice the rolled up dough into slices, about 1 - 1 1/2 inch across.

  6. Place on non-stick baking tray, or on top of a silicone mat on a baking tray and bake for 1/2 hour at 425 degrees Fahrenheit, or until golden brown on top.

  7. Let cool and enjoy!

Recipe Notes

You can make your own basic pizza sauce by adding dried oregano to plain tomato sauce. Super-easy! 

To make mini scrolls, make the dough rectangle significantly wider than long. And to make fatter scrolls, make a dough square!

The trick to making really good scrolls is not to over-stuff them (I definitely overstuffed my first version!) so that you can roll them up verrrry tightly. And, if you like harder sides on your baked goods, set them by themselves on the baking tray. If you like soft-sided baked goods, make sure the sides are slightly touching. And, you’re good to go!

These scrolls are easy to customize with your favourite fillings. Why not some mini goat cheese and red pepper jelly scrolls for some fancy-pants appetizers? Or perhaps mini pesto scrolls for a switch-up? You could go authentic Australian with marmite ones, or just toss in some grated cheese and whatever finely chopped veggies are in your fridge. If you make these, let me know what fillings you used!

Next Post: Something fruity, I think. I am eating fruit like it’s going out of fashion! Perhaps with a custardy sauce. Mmm…fruit and custard — so deliciously summery! Or maybe a vegetarian version of Chicken Tortilla Soup? Chickpea Tortilla Soup!

Linking Up at Happiness is Homemade! And at Meal Plan Monday!

CREAMY Fire and Ice Salad, Plus My Veggies For The Week

Creamy and cool and perfect for summer!

Fire and Ice Salad often contains some sort of pepper (cayenne or jalapeno) to create fiery heat, and then combined that with super-crisp and thoroughly chilled cucumbers, tomatoes, and onions, to create a super-refreshing salad that both teases and cools the palate. I decided to take that concept, mix it up with the concept of a cucumber raita (a yoghurt and cucumber condiment/salad used to cool the palate in between hot curries) and make it my own!

Hence, I present…CREAMY Fire and Ice Salad!

I make my own preservative-free ranch dressing mix, and I used that as a base for the dressing, mixing it with sour cream, yoghurt, mayo, and a dash of lemon juice, for a refreshing salad that makes the perfect accompaniment to any summer meal.

This can easily be thrown together in 5 minutes, and then set in the fridge to chill until the rest of the dinner is ready. If you don’t want to make your own ranch dressing mix, you can definitely replace it with a store-bought package. You do you, boo!

 

5 from 1 vote
Print

CREAMY FIRE & ICE SALAD

A deliciously cool and creamy salad, perfect to serve alongside BBQ during the summer months!

Servings 6 people

Ingredients

  • 3 tomatoes, chopped
  • 1 English cucumber, chopped
  • 1/2 red onion, finely chopped
  • 3 tbsp. ranch dressing mix
  • 1/2 c. sour cream
  • 1/2 c. yoghurt
  • 2 tbsp. mayo
  • 1 tbsp. lemon juice

Instructions

  1. Mix sour cream, lemon juice, mayo, yoghurt, and dressing mix together.

  2. Toss with chopped tomatoes, cucumbers, and red onion.

  3. Chill and serve!

I mentioned my veggies for the week in the title to this post. I tend to buy whatever is on sale and whatever looks especially good. I just finished my weekly shop, so this week’s veggies are sweet potatoes, cabbage, cucumbers, tomatoes, fresh spinach, and sweet peppers. I’m making Sweet Potato and Hummus soup, garnished with avocado and sour cream; Coleslaw, using my mum’s recipe (oil and vinegar based); Spinach Salad (IF the strawberries that I’m growing on my balcony ripen in time); and of course, today’s recipe, CREAMY Fire and Ice Salad. Given that I’m cooking for two but using family-sized recipes, I’ll have lots of delicious and nutrient-filled veggie dishes for the week!

Next Post: Probably something veggie-filled. Although I’m also craving some fruit. Watermelon smoothies, anyone? 

Linking Up at Meal Plan Monday, Clever Chicks Blog Hop, and Happiness is Homemade!