Just because Christmas is over doesn’t mean all the year’s parties have been had. We all know that NYE is just around the corner, so I thought: why not share my pizza scrolls recipe? These pizza scrolls make an amazing snack at your next party. As a bonus, in 2019 we’re lucky enough that most vegan melty cheeses are good enough for your omni mates not to even notice that the scrolls are vegan…
Alternatively, you can make these scrolls as an actual dinner. They serve 2 very very hungry humans or 4 people who have an average appetite and maybe paired with some salad or greens on the side.
Anyway, I hope you enjoy making and eating these. Please let me know how you go in the comments or tag me on Instagram @nothangryanymore.
- 250 g 00 flour
- 1/4 tsp salt
- 4 g active dried yeast
- 1 tsp sugar
- 1 tbsp extra virgin olive oil
- 160 g lukewarm water
- 4 cloves garlic minced
- 1 handful parsley chopped
- 1 tsp dried oregano
- 3 tbsp extra virgin olive oil
- 50 g tomato paste
- 20 g sun dried tomatoes chopped
- 50 g red capsicum chopped
- salt & pepper to taste
- 50 g vegan melty cheese* grated
- Into a large bowl, add the flour and salt and mix.
- Into a small bowl, add the yeast, sugar, olive oil and water and mix. Let sit for the yeast to activate for a few minutes.
- Now, pour the yeast mixture into the large bowl and mix with the flour. Once the dough is more or less combined, take it out of the bowl and kneed it on the countertop for about 10 minutes or until the dough is really smooth and doesn't stick to your hands (too much) anymore.
- Place the dough back into the bowl and cover the bowl with a wet tea towel. Let the dough rest for about 1 hour or until doubled in size.
- While the dough is resting, prepare the filling: In a bowl, add the minced garlic, chopped parsley, dried oregano, olive oil, tomato paste, chopped sundried tomatoes, chopped capsicum, grated vegan melty cheese. Mix everything together and add salt and pepper to taste.
- Once the dough has doubled in size, lightly flour a flat surface and roll it out to a rectangle, about 20x40cm and around 7-10mm thick.
- Evenly spread the filling on top of the dough, leaving one end of the longer sides without filling.
- Now, carefully roll up the dough. Use the side without filling in the end to stick to the roll so it doesn't re-open.
- Slice the roll into 10 even slices, about 3cm wide.
- Lightly oil a baking dish and place the scrolls into the dish cut side up.
- Cover the dish with a wet tea towel or glad wrap and let the scrolls rest for another 30 minutes.
- Preheat the oven to 200°C.
- Once the scrolls have rested enough, remove the towel and bake them for about 20 minutes at 200°C.
- Once baked, enjoy hot.