Spelt Pizza Scrolls: Lunchbox Idea
My spelt pizza scrolls are perfect for a lunchbox idea, snack or party food. This pizza scrolls recipe is my three balls spelt flour pizza dough recipe. If you don't have spelt flour, you could use regular flour. Inside the pizza scrolls, I have used my homemade pizza sauce and a little grated mozzarella cheese. Feel free to add your favourite fillings inside the pizza scrolls - like pepperoni, ham, pineapple, mushrooms, peppers. You could also use grated cheddar cheese to replace the mozzarella if that is all you have in the refrigerator. The spelt pizza scrolls will keep for about 3-4 days in the refrigerator or you could also freeze them for later.
Takes = 20 minutes prep. Resting time 45 to 60 minutes.
bakes = 10 to 12 minutes
Makes = 22-25 scrolls
- Spelt flour (in the video I did 360g white, 90g wholegrain) – 450g (3 cups)
- Salt – 10g (2 teaspoons)
- Warm water – 250ml to 300ml (1 cup to 1.25 cup)
- Instant dried yeast – 4g (1.5 teaspoon)
- Pizza sauce – 2 tablespoons
- Mozzarella cheese or cheddar cheese – 1/2 to 1 cup
- Extra's – chopped mushrooms, ham, pineapple etc
Easy Homemade Pizza Sauce using Passata
- Passata (tomato puree) – 200g carton
- Dried Basil – 1-2 tsp
- Chilli flakes (optional) – 1/2 to 1 tsp depending on taste
- Garlic Powder or fresh (optional) – 1 tsp or 1 clove crushed
Method (as per the 3 balls pizza dough recipe)
MIX flour, sprinkle yeast and add in warm water (reserve a little as you may not need it all) mix for 1 minute, then sprinkle in the salt. Combine on low then increase the speed to medium for 3-5 minutes if using a stand mixer with your dough hook. If using hands knead and stretch for 6-8 minutes until dough is smooth, silky and elastic looking. If using wholegrain spelt flour you may need a little extra water. I prefer to keep my spelt dough on the sticky side then add flour when rolling out. It can prove to be trickier to handle but the result is better than having dry dough.
REST you dough in a grease bowl covered with a damp tea towel for about 45 to 60 minutes until the dough is risen and doubled in size.
Step 3 (do this about 20 minutes before you need it)
OVEN preheat to the maximum temperature 200˚C fan, or Gas Mark 6.
DIVIDE the dough into 3 balls about 250g each on a floured bench into balls. Using one balls at a time (cover the other balls while you're rolling). Knock out a little air from the dough then roll into a rectangular shape 15cm x 25cm (approx.) or near enough. Spread the dough with 1-2 tablespoons of pizza sauce then add 1-2 small handfuls of grated cheese to the centre. You can brush or pat on a little water to the outside edge, but if the dough is moist and sticky you may not need this.
ROLLING from the long side near you. You should end up with a long sausage either trim the edges of push in. I don't like to waste them so I have a rustic approach. Cut with a knife or use the dough cutter to cut through the dough. I make about 8 small scrolls per sausage. Watch my video for step by step instructions. Place the scroll on a lined baking tray. Squish to flatten with your hand, sprinkle over a little more grated cheese and bake for 10 to 12 minutes until golden.
STORE then in a sealed container in the fridge. Or freeze in a freezer bag or lidded container for up to one month.