Who knew you could enjoy pizza without it actually being pizza? These delicious scrolls are pizza in a new, break-apart form.
- ⅓ cup garlic, onion and herbs pizza sauce
- 80 g packet thinly sliced mild salami slices
- ½ cup Kalamata olives
- ½ cup drained canned fire-roasted capsicum strips
- 1 cup grated tasty cheese
- 2 ¼ cups self-raising flour, plus extra for dusting
- 1 tsp sea salt flakes
- 75 g cold butter, chopped
- ½ cup finely grated Parmesan
- 1 cup milk, plus extra for brushing
- Grease a 22cm round cake pan. Line base and side with baking paper
- To make dough, place flour and salt in a large bowl. Rub in butter with fingertips to form fine crumbs. Stir in parmesan. Make a well in the centre. Add ¾ cup of the milk. Using a flat-bladed knife, gently stir until mixture comes together, adding more milk if needed.
- Turn out onto a lightly floured bench. Gently knead until dough is smooth. Roll out to a 25cm x 33cm rectangle. Spread with sauce, leaving a 1cm border around edges.
- Arrange salami, olives and capsicum over the sauce. Sprinkle with cheese.
- Starting from one long side, roll up dough firmly, enclosing filling. Trim ends. Cut into 10 x 3cm wide slices. Place side-by-side, cut-side up, in pan. Brush tops with extra milk.
- Cook in a moderate oven (180C) for about 35 to 40 minutes, or until golden brown.
- Transfer scrolls to a serving plate. Serve warm or at room temperature.
When rolling out dough, keep dusting bench with flour to prevent it from sticking. Salami can be replaced with ham. Best eaten on the day they are made.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||9.3 g|
|Total carbohydrates||24.1 g|
|- Sugars||2.9 g|
|Dietary fibre||1.4 g|