Lazy Pizza Scrolls

Ah school lunches, my nemesis!

If only all my kids ate plain boring sandwiches!
If only they all liked the same thing, and would eat it every day!
If only I could just magic the right food into the right lunch boxes on the right days without even getting out of bed!

Alas no lunchbox fairy has turned up at my house so I am still fighting the good fight when it comes to school lunches.
I’m working with two kids who don’t eat sandwiches, one whose tastes change day to day, and one who is a bottomless pit. I’m trying to keep it healthy, and at least partly homemade to save my budget.

So far I’m mostly winning the snack battle, but I’m still lagging behind a little with lunch. But I have new secret weapon – I turned my easy no-knead bread into lazy pizza scrolls!

This recipe is even easier than my original lazy bread. There is no kneading, and you can chuck the dough in the fridge for a day or two if needed, or just let it sit for an hour or two if you don’t have much time.

The dough is a little ‘wetter’ than my traditionally kneaded and risen bread dough recipes, so you’ll need extra flour when rolling it out, but it tastes just as good.

Lazy Pizza Scrolls

Cook time: 30 mins

Total time: 30 mins

Serves: 12 scrolls

Ingredients

1 1/2 cups warm water
2 tsp yeast
3 cups flour (or half plain flour, half wholemeal)
1 tsp salt
1 egg
2 tbsp tomato paste
minced garlic
grated cheese
pizza toppings – olives, salami, pineapple, capsicum, mushrooms etc
herbs

Instructions

Combine the yeast with the warm water and set aside for a few minutes to activate the yeast.
In large bowl add the flour and salt, then add the yeast and water mixture.
Mix well until you form a wetish dough – add a splash more water if you have any dry patches.
Cover the bowl with cling wrap and set aside for a few hours.
The dough will need to rest and rise for around 2-3 hours, longer is better, but shorted will do if you are in a rush.
Put the dough in the fridge if you need to leave it for more than 6-8 hours. It will be fine in the fridge for a couple of days.
Once the dough has rested and risen for as long as possible, preheat your oven to 200 Celcius and grease and line a slice tin or small high sided pan.
Mix up the pizza sauce and cut up the toppings.
To make the sauce beat one egg and combine it with the tomato paste, garlic and herbs – mix well. Add a little water if needed.
Dump the dough out on to a well floured surface and form it into a rough oval shape.
Using lots of extra flour gently roll the dough out into a rectangle.
Spread the pizza sauce over the rolled dough and sprinkle on the toppings and a little cheese.
Starting with the long side of the rectangle roll the dough into a long sausage.
Cut scrolls from the sausage around 2.5 cms thick and place them cut side down into your slice tin. Don’t pack them in too tight, they need space for rising.
Sprinkle the top of the scrolls with some more herbs.
If you have time cover them and let them sit in a warm spot for 30 minutes or so to rise, if not, just pop them straight into a hot oven for 20-30 minutes.

You can make these pizza scrolls as big or as small as you like. Fill them with whatever pizza toppings you have on hand, just cut everything quite small and don’t over load them or they won’t hold together too well in the lunch box!