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 vegemite 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!
Ingredients
- 1 batch pizza dough (http://approachingfood.com/easiest-pizza-dough-ever/)
- 3/4 c. cheddar cheese, grated
- 1/2 c. pizza sauce
Instructions
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Make pizza dough. For fluffier scrolls, let dough rise for 1 hour before punching down to get rid of excess air bubbles.
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Roll dough into rectangle.
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Spread sauce on top of rectangle, and sprinkle cheese on top.
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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.
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Using a dough cutter (or just a sharp knife), slice the rolled up dough into slices, about 1 - 1 1/2 inch across.
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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.
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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 vegemite 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!
I’m having a number of people over for snacks and drinks on the long weekend and I think a couple of variations on these would be greatly appreciated – and very easy to do!
PS – thank you for the helpful substitutes email – very helpful!
I think the scrolls would be a great hors d’oeuvre! Enjoy!
And I’m glad you liked the substitutions email! That was my freebie for people who sign up for my blog!
As an Australian I can tell you that it is never marmite… ever!! Vegemite all the way. Cheese and Vegemite and we call them cheesymite scrolls! But pizza or cheese and bacon are really popular! I like spinach and feta too!
Vegemite! That makes so much more sense! I was thinking marmite scrolls would be bleh, but figured that was just my personal taste. Cheesymite scrolls make total sense! And spinach and feta scrolls are so up my alley — thanks for the suggestion!