Perfect Italiano Perfect Pizza
Our Perfect Pizza cheese is the perfect combination of Mozzarella, Cheddar and a pinch of Parmesan. Elevating the flavour of your favourite toppings, to ensure a delicious pizza
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Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Pizza Scroll Dough
Scrolls
Method
Pizza Scroll Dough
- Add yeast to warm water and mix well. Stand for a few minutes until bubbles form on the surface of the water
- Place flour and salt into a large mixing bowl. Make a well in the centre. Pour in the yeast mixture along with the oil. Using your hands, mix the dough until it comes together into a ball and is smooth
- Turn out onto a lightly floured work surface and knead for a few minutes
- Place dough in a lightly oiled bowl and cover with cling wrap. Set aside in a warm place to rise for 30 minutes or until it doubles in size
- Turn dough out onto a lightly floured work surface and knead gently for 5 minutes or until smooth
- Divide the dough into two portions. Wrap one half in cling film and freeze for another time
Scrolls
- Roll dough out to form a 20cm x 30cm rectangle. Position dough so that the longest edge is closest to you
- Spoon pizza sauce evenly over the top. Sprinkle over one cup of the Perfect Pizza cheese and top with baby spinach, capsicum and eggplant
- Starting from the longest edge, roll up to enclose filling and form a cylinder. Cut into 8 equal pieces
- PIE MAKER METHOD: Preheat pie maker according to manufacturer’s instructions. Place four scrolls into preheated pie maker. Close the lid and cook for 5 minutes. Open the lid and sprinkle a little extra Perfect Pizza cheese over the top of each scroll. Close and cook for a further 5 minutes or until cooked and golden. Remove and repeat with remaining scrolls and cheese
- OVEN METHOD: Preheat oven 200°C / 180°C fan-forced. Line a baking tray with baking paper. Place scrolls onto baking tray approximately 2 cm apart. Top with remaining Perfect Pizza cheese. Bake 15-20 minutes or until golden and cooked through
Tips & Hints:
- To freeze pizza dough, let it rise first and then divide into portions. Wrap in cling film. Thaw in the fridge overnight before using
- Cooked scrolls freeze well. Placed cooled scrolls into a zip lock bag or containers. Freeze for up to one month. Reheat in pie maker for 5 minutes
Pizza Scroll Dough
- Add yeast to warm water and mix well. Stand for a few minutes until bubbles form on the surface of the water
- Place flour and salt into a large mixing bowl. Make a well in the centre. Pour in the yeast mixture along with the oil. Using your hands, mix the dough until it comes together into a ball and is smooth
- Turn out onto a lightly floured work surface and knead for a few minutes
- Place dough in a lightly oiled bowl and cover with cling wrap. Set aside in a warm place to rise for 30 minutes or until it doubles in size
- Turn dough out onto a lightly floured work surface and knead gently for 5 minutes or until smooth
- Divide the dough into two portions. Wrap one half in cling film and freeze for another time
Scrolls
- Roll dough out to form a 20cm x 30cm rectangle. Position dough so that the longest edge is closest to you
- Spoon pizza sauce evenly over the top. Sprinkle over one cup of the Perfect Pizza cheese and top with baby spinach, capsicum and eggplant
- Starting from the longest edge, roll up to enclose filling and form a cylinder. Cut into 8 equal pieces
- PIE MAKER METHOD: Preheat pie maker according to manufacturer’s instructions. Place four scrolls into preheated pie maker. Close the lid and cook for 5 minutes. Open the lid and sprinkle a little extra Perfect Pizza cheese over the top of each scroll. Close and cook for a further 5 minutes or until cooked and golden. Remove and repeat with remaining scrolls and cheese
- OVEN METHOD: Preheat oven 200°C / 180°C fan-forced. Line a baking tray with baking paper. Place scrolls onto baking tray approximately 2 cm apart. Top with remaining Perfect Pizza cheese. Bake 15-20 minutes or until golden and cooked through
Tips & Hints:
- To freeze pizza dough, let it rise first and then divide into portions. Wrap in cling film. Thaw in the fridge overnight before using
- Cooked scrolls freeze well. Placed cooled scrolls into a zip lock bag or containers. Freeze for up to one month. Reheat in pie maker for 5 minutes
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Jim
Good idea - Have been making them in the pie maker. The dough is great
Alysha T
Yum - Makthing them again now for the 10th time I think. My kids like to make them too with different fillings but always need to be cheesy hahaha
Kelly
Fantastic - These scrolls were great. The dough is a win too. So light and then cheesy. It’s good cheese for these. Definitely making again. Been great for kids while lockdown is on too. Thank you
+ 75 star only ratings in addition to the reviews above
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