Thursday, September 13, 2012

Thermomix Thursday: Ham & Cheese Pizza Scrolls

Ham & Cheese Pizza Scrolls
I've been playing around with different scroll recipes since our Thermomix made its arrival in the household, and I'm finally happy with this one. I like using whole wheat because I feel like I deserve extra 'good mum' points for using it, and the dough is really easy to work with. You can add any pizza style filling, or make classic vegemite and cheese scrolls using the same method. I whipped these up between breakfast and a feed for Very Little Miss, so they get extra points for being quick, but are so delicious that I've now had to hide them because they won't help me lose this baby weight.

Serves: Approximately 15 scrolls
Food Critic Rating: These received a big thumbs up from Miss 1 1/2 who inhaled two for lunch. Miss 5 ate hers, but said she would have preferred a vegemite sandwich. Crazy kid. The Chef was impressed.

100g whole wheat grain
250g bakers flour
180g warm water
1 sachet of dried yeast (7g)
Pinch of salt
1 teaspoon sugar
1 teaspoon oil (I use rice bran oil, but any would do)
1/2 tub of tomato paste (or to taste)
100g ham, shredded (or to taste)
1 cup grated cheddar cheese (or to taste)

Mill whole wheat grain for 1 minute on speed 9.Add bakers flour, yeast, sugar and salt. Mix together for 5 seconds on speed 3.
Add water (make sure it's warm) and oil, mix together for 6 seconds on speed 8.
Turn dial to closed lid position and kneed (interval speed) for 2 minutes.
Remove dough and wrap in a silicon baking mat or place in an oiled glass bowl covered with glad wrap to prove for 30 minutes. I use a Bosco Baking mat - it's fantastic, slightly larger and approximately half the price of a Thermomat.
Preheat oven to 200 degrees and roll the dough into an approximate 30cm x 30cm square.
Spread tomato paste over the dough and evenly cover with ham and cheese.
Starting at one end roll the dough up so that you have a log shape and cut into 2cm slices using your spatula.
Place the rolls flat and closely together on your baking mat or on trays lined with baking paper, sprinkle with a little extra cheese and allow to prove for a further 10 minutes.
Cook for approximately 14 minutes.
Eat - they are delicious eaten warm out of the oven!

Roll the dough into a 30cm x 30cm square
Place the rolls closely together to bake
Cover with tomato paste, ham & cheese


  1. Thank you Kate for your version of this recipe. It made a great quick dinner tonight and extras for the lunchbox! All the critics at my house gave it the big thumbs up!

  2. Thanks Esther, I'm so glad your critics enjoyed them! Kate x

  3. Oh these were soooo good!! I made them for my children's lunch boxes and had to stop myself from eating them all straight out of the oven.

  4. I made these today as we have visitors tomorrow. So easy! I don't know if they are going to last though. Will probably make another batch. This time with basil pesto!

  5. My first attempt at pizza scrolls. These are delicious!! Recipe is excellent

  6. you think the baked scrolls freeze well?
    Thx for d recipe.. :)

    1. Hi Yen! Yes, they freeze very well... I wrap them separately in cling wrap, and then put them all in a snap lock bag to freeze. I take one out of the freezer at night, pop it in Miss 5's lunchbox and she has it for lunch the next day :)

  7. This recipe looks great.. Looking forward to making them tomorrow morning. Only thing I don't have any wheat grain. Has anyone tried making them with just Bakers flour?
    Thanks heaps

  8. Hi there... thanks for visiting :) You could definitely skip the whole wheat grain and replace with that amount of bakers flour, but if you are using white bakers flour, you will need to use a little less water or a little more bakers flour so that your dough isn't too sticky. The whole wheat grain (or wholemeal flour) absorbs more water. I hope that helps! Kate