These easy pizza scrolls are one of those treats you turn to when you want something fun to put into your kids’ lunch box but you’re in a hurry. Full of kids’ favourite flavours and oven baked, they’re a wonderful little snack we enjoy with some fresh veggies.
Versatile and fun
The recipe below is the base recipe. Feel free to add your favourite fillings and tweak it overtime. Perhaps add some diced pineapple, swap salami for ham, or the tomato paste for your homemade tomato sauce? You could even make them into a sweet treat.
These pizza scrolls were featured in the Woman’s Day Lunchbox cookbook which I picked up at a Lifeline Book Fair a couple of years ago. I love these chance finds which give you new ideas and inspiration when you’re stuck. The book has quite a few recipes with refined sugar so I pick and choose (or substitute) to keep them healthy/ish but overall it’s a great book which both I and kids enjoy leafing through.
Making pizza scrolls is a child’s play
I often sit down with the kids and look through the cookbooks, to see what they would enjoy or what they would like to try. It’s a simple way to get them involved and engaged, and interested in what they will be eating.
At five, I feel this is a great age to allow them to make some decisions themselves, and also to teach them about food and healthy ingredients.
And if your kids like to help in the kitchen, like mine, let them fill the scrolls or do the rolling – this recipe is wonderful for little hands.
Easy pizza scrolls
- 1/3 cup tomato paste
- 1 tsp dried Italian herbs or a squeeze of fresh Italian herbs or coriander paste
- 2 frozen puff pastry sheets
- 6 slices salami, finely chopped
- 1 cup pizza cheese (I use a mixture of grated tasty cheese and grated mozzarella)
- Pre-heat oven to 200C. Line a pizza baking sheet with baking paper.
- De-frost the puff pastry sheets according to instructions.
- Mix the tomato paste with the dried herbs (or herb paste).
- Spread the tomato and herb paste onto the de-frosted puff pastry sheets (half each).
- Sprinkle with the chopped salami and grated cheese (half each).
- Roll up tightly and cut into even pieces (I got 12 out of each, so 24 in total). For me, it's easier to start by cutting the whole roll into even halves, then halve each pieces and so on, until you have 12 slices out of each roll.
- Place the slices on the baking sheet close together (that way they won't unroll).
- Bake for about 15 minutes, until they are golden. Let cool and enjoy!