Pizza Scrolls - Recipe!

Did you know that this week is National Picnic Week? National Picnic Week is an annual celebration that invites people to connect with nature, enjoy good food, and create lasting memories through the simple pleasure of picnicking.

What better way to enhance your picnic experience than with a batch of these scrumptious pizza scrolls? They combine the classic flavours of pizza with the convenience of a hand held snack, making them an ideal addition to your picnic basket.

Pizza scrolls are versatile allowing you to customise them with your favourite toppings and fillings. Whether you prefer a traditional pepperoni and cheese combination or a veggie packed option these scrolls are sure to satisfy everyone's cravings. They're not just a treat for your taste buds but also a fun and interactive way to celebrate National Picnic Week!

Makes 12 scrolls

Ingredients:

220ml of warm water.

1 packet (7g) of fast action yeast.

400g of strong bread flour and a little extra for flouring your surfaces.

1 tablespoon of sugar.

1 teaspoon of salt.

A jar of tomato pizza sauce.

Grated mozzarella cheese.

Fresh basil leaves.

Equipment:

A measuring jug

A large mixing bowl

A rolling pin

A spoon

A knife

A 20 x 30cm baking tin lined with parchment

Method:

Preheat the oven to 180°C (fan).

Add the yeast to the 220ml warm water in the measuring jug. Set to one side while you combine the bread flour, sugar and salt in the large mixing bowl.

Add the yeast/water to the dry ingredients and bring together with your hands to form a dough. Tip out onto a floured work surface and knead for 5 to10 minutes before returning to the bowl and leaving in a warm place to prove for at least 30 minutes.

Once the dough has doubled in size, knock it back by pushing the air out of the dough with your fist and tip it out onto a lightly floured surface. Roll the dough into a large rectangle, keeping the thickness around 5mm. 

Use the spoon to spread the pizza sauce evenly all over the dough before sprinkling with the cheese and three quarter of the basil, roughly torn. Roll It all up into a long sausage shape and cut into 12 portions.

Place the scrolls swirl side up in the baking tin, leaving a bit of space for expansion in between each one and bake for 20 to 25 minutes until golden. Allow to cool slightly before topping with the remaining fresh basil leaves and serving.

This recipe is from the Easy Peasy Baking campaign, launched by UK Flour Millers, making baking simple. You can find more Easy Peasy Baking recipes and information on the campaign over on the Fab Flour website.