Roasted Capsicum and Eggplant Pizza Scrolls

Recipe by: Perfect Italiano

perfectitaliano.com.au

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64 Collected

Difficulty

Easy

Category

Pizza

Main Ingredient

Cheese

Prep:

15 Min + proving time

Cook:

20 Min

Makes:

8 pizza scrolls

These pizza scrolls can be cooked in a pie maker or in the oven. They're great in lunch boxes too. Simply freeze a batch and pop in the lunchbox in the morning and they'll be thawed and ready to eat at room temperature in a few hours.

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Roasted Capsicum and Eggplant Pizza Scrolls

Ingredients:

Dough

2 tsp. (7 g sachet) dried yeast
1 cup (250 ml) luke-warm water
2 ⅔ cups (400 g) plain flour, plus extra to dust
2 tsp. salt
3 tbsp. olive oil

Scrolls

½ quantity of basic pizza dough
1 tbsp. pizza sauce
1 ⅓ cups (150 g) Perfect Italiano™ Perfect Pizza cheese
1 cup (200 g) baby spinach leaves, coarsely chopped
¼ cup (40 g) roasted capsicum, finely diced
¼ cup (35 g) char-grilled eggplant, finely diced

Method:

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

Shop Coles

Perfect Italiano: Perfect Pizza 150g

Melts and stretches to perfection without going oily. A special blend of Mozzarella, Cheddar and Parmesan cheeses that melts to perfection for authentic pizza stretch, but won't go oily, ensuring delicious, authentic pizza every time. Use on pizzas and calzones for superior melt and flavour.

Add to your COLES online shop

Shop Woolworths

Perfect Italiano: Perfect Pizza 150g

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Measures

Cup Sizes (Australian)

Cup	Metric
1/4 cup	60ml
1/3 cup	80ml
1/2 cup	125ml
1 cup	250ml

Spoon Sizes (Australian)

Spoon	Metric
1/4 teaspoon	1.25ml
1/2 teaspoon	2.5ml
1 teaspoon	5ml
2 teaspoons	10ml
1 tablespoon (equal to 4 teaspoons)	20ml

Oven temperatures

Celsius (electric)	Celsius (fan forced)	Fahrenheit	Gas
120º	100º	250º	1	Warm – Very Slow
150º	130º	300º	2	Warm - Slow
160º	140º	325º	3	Moderately Slow
180º	160º	350º	4	Moderate
190º	170º	375º	5	Moderately Hot
200º	180º	400º	6	Hot
240º	220º	475º	7	Very Hot

If you are using a fan-forced oven please note your cooking time may be a little quicker, so a good idea is to check your food a little earlier

Liquid Measures

metric	cup	imperial
30ml		1 fluid ounce
60ml	1/4 cup	2 fluid ounce
80ml	1/3 cup	2 3/4 fluid ounce
100ml		3 1/2 fluid ounce
125ml	1/2 cup	4 fluid ounce
150ml		5 fluid ounce
180ml	3/4 cup	6 fluid ounce
200ml		7 fluid ounce
250ml	1 cup	8 3/4 fluid ounce
310ml	1 1/4 cups	10 1/2 fluid ounce
375ml	1 1/2 cups	13 fluid ounce
430ml	1 3/4 cups	15 fluid ounce
475ml		16 fluid ounce
500ml	2 cups	17 fluid ounce
625ml	2 1/2 cups	21 1/2 fluid ounce
750ml	3 cups	26 fluid ounce
1L	4 cups	35 fluid ounce
1.25L	5 cups	44 fluid ounce
1.5L	6 cups	52 fluid ounce
2L	8 cups	70 fluid ounce
2.5L	10 cups	88 fluid ounce

Dry Weights

10g	1/4 ounce
15g	1/2 ounce
30g	1 ounce
60g	2 ounce
90g	3 ounce
125g	4 ounce (1/4 pound)
155g	5 ounce
185g	6 ounce
220g	7 ounce
250g	8 ounce (1/2 pound)
280g	9 ounce
315g	10 ounce
345g	11 ounce
375g	12 ounce (3/4 pound)
410g	13 ounce
440g	14 ounce
470g	15 ounce
500g (1/2 kg)	16 ounce (1 pound)
750g	24 ounce (1 1/2 pounds)
1kg	32 ounce (2 pounds)
1.5kg	48 ounce (3 pounds)
2kg	64 ounce (4 pounds)

Cup conversions for metric & imperial

Ingredient	1 cup		1/2 cup		1/3 cup		1/4 cup
Breadcrumbs, dry	90g	2 3/4oz	45g	1 1/2oz	30g	1oz	25g	3/4oz
Butter	250g	8oz	125g	4oz	80g	2 1/2oz	60g	2oz
Cheese, shredded/grated	80g	2 1/2oz	40g	1oz	35g	1oz	25g	3/4oz
Choc bits	190g	6oz	95g	3oz	70g	2 1/4oz	55g	1 3/4oz
Coconut, desiccated	85g	2 3/4oz	45g	1 1/2oz	35g	1oz	20g	1/2oz
Flour, plain/self-raising	150g	4 3/4oz	75g	2 1/2oz	50g	1 1/2oz	40g	1 1/2oz
Rice, uncooked (long-grain/basmati/jasmine)	200g	6 1/2oz	100g	3oz	70g	2 1/4oz	50g	1 1/2oz
Sour cream	235g	7 1/2oz	125g	4oz	85g	2 1/2oz	65g	2oz
Sugar, brown – lightly packed	160g	5oz	80g	2 1/2oz	60g	2oz	45g	1 1/2oz
Sugar, brown – firmly packed	200g	6 1/2oz	100g	3oz	70g	2 1/4oz	55g	1 3/4oz
Sugar, caster	220g	7oz	115g	3 3/4oz	80g	2 1/2oz	60g	2oz
sugar, icing	150g	4 3/4oz	80g	2 1/2oz	60g	2oz	45g	1 1/2oz
sugar, white	225g	7oz	110g	3 1/2oz	80g	2 1/2oz	60g	2oz
sultanas	170g	5 1/2oz	90g	3oz	65g	2oz	45g	1 1/2oz
yoghurt	260g	8 1/4oz	130g	4oz	90g	3oz	70g	2 1/4oz

Common Ingredients by Weight

Ingredient (cup)	Metric	Imperial
Plain flour	150g	5 1/2 oz
Self-raising flour	150g	5 1/2 oz
Cornflour	150g	5 1/2 oz
Caster sugar	220g	7 3/4 oz

Brown sugar firmly packed	"220g	7 3/4 oz
White sugar	220g	7 3/4 oz
Icing sugar	160g	5 1/2 oz

Sour cream	235g	8 1/4 oz
Grated cheddar cheese	125g	4 1/2 oz
Grated Parmesan cheese	88g	3 oz
Butter	240g	8 1/2 oz
Yoghurt	280g	10oz
Choc chips	190g	6oz

Rice (cooked)	165g	5 3/4 oz
Rice (uncooked)	200g	7 oz
Couscous (cooked)	200g	7 oz

Ingredient (cup)	Metric	Imperial
Polenta (uncooked)	170g	6 oz
Rolled oats (cooked)	90 g	3 1/4 oz
Fresh breadcrumbs	50 g	1 1/4 oz
Packet breadcrumbs	100g	3 1/2 oz
Cup lentils (uncooked)	200g	7 oz
Dried beans	160g	5 1/2 oz
Pearl barley	220g	7 3/4 oz

Desiccated coconut	90 g	3 1/4 oz
Almond or hazelnut	125g	"4 1/2 oz
Chopped almonds	150g	5 1/4 oz
Chopped walnuts	120g	4 1/4 oz
Sultanas	160g	5 1/2 oz
Fresh herbs	40 g	1 1/2 oz

*Cup weight can change depending on type of herb and whether leaves are whole or chopped.

Length

Millimetres	Inches	(Approx)
3 mm	1/8	inch
6 mm	1/4	inch
8 mm	5/16	inch
10 mm	3/8	inch
13 mm	1/2	inch
15 mm	5/8	inch
19 mm	3/4	inch
22 mm	7/8	inch
30 mm	1	inch
50 mm	2	inches
100 mm	4	inches
250 mm	10	inches
500 mm	19 1/2	inches

Reviews

Good idea

Have been making them in the pie maker. The dough is great

Jim

September 3, 2020 - 9:42 pm

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

Alysha T

August 16, 2020 - 9:25 am

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

Kelly

August 12, 2020 - 8:11 am