Saturday, 18 October 2014
One day, an hour before lunchtime, I was feeling particularly bored . My to-do list was rather long (as it usually is), but I was bored. Read: lazy. I didn't want to do anything I had written down, so I was suffering the consequences. I just wanted to do something different and productive before returning to my monstrous to-do list. So I decided to flip through a well-loved kid's cookbook we have. Cookbooks are my favourite type of books (or are kid's picture books my favourite? What about theology books? Ohh I can never decide).
And then I came across this recipe. Pizza Scrolls. We've made this recipe a numerous amount of times and it's always a hit. I don't think we've ever had leftovers from these scrolls.
So I decided to cure my boredom by baking these pizza scrolls for lunch. And then once eaten, they gave me the energy and dedication to tackle everything I had written down on my to-do list.
The pizza scrolls are easy and cheesy. Ha! That rhymes. The scone dough is the perfect dough for this recipe, and you can even use half-wholemeal-half-white flour if you want to. The fillings are pretty versatile too - you can add in whatever you have on hand. Ham, bacon, chicken, mushrooms and pineapple would all work well. They're a great hit with kids too, and make for an excellent lunchbox or picnic food.
Also please excuse the quantity and quality of my photos. I was hungry, yo.
2 cups self raising flour
1 tbsp castor sugar
3/4 cup milk
1/4 cup tomato paste
2 tbsp italian herbs
1 medium green capsicum, diced
1/2 red capsicum, diced
1/2 white onion, diced
2 cups grated cheese (I used a mix of tasty and mozerella)
Preheat oven to 180C. Grease a 19x29cm pan.
Place flour and sugar in a medium bowl and use fingers to rub butter in, until mixture resembles coarse breadcrumbs. Stir in milk and mix to a soft, sticky dough. Knead on a lightly floured surface for 1-2 minutes. Using a rolling pin, roll dough out to form a 30x40cm rectangle.
Spread tomato paste evenly over base, then sprinkle the base with the herbs. Top with capsicum, onion then grated cheese. Roll dough into a right roll then cut into 12 even slices. Place slices facing cut-side up into the pan and bake for 30 minutes or until lightly browned. Eat warm.