These homemade pizza scrolls are a fun, versatile and family-friendly option for lunchboxes, snacks or an easy meal. Made with a simple Greek yoghurt and wholemeal flour dough, they're a little higher in fibre while still being soft and delicious.
The best part? You can customise the fillings to suit everyone's tastes! Choose from four flavour combinations: veggie, Mexican, tropical or supreme. They're a great way to add extra vegetables, experiment with different ingredients and get little hands involved in the kitchen.
Make a batch ahead of time, enjoy them warm from the oven or freeze for an easy grab-and-go option during the week.
Easy Homemade Pizza Scrolls Recipe
PREP TIME: 15-20 MIN | COOKING TIME: 25-30 MIN | SERVES: 12
ALLERGENS: MILK, WHEAT (GLUTEN)
*Always check the specific packaged product if you're making this for someone with a severe allergy.
Ingredients
Yoghurt dough
2 cups (225 g) self-raising flour
1 cup wholemeal self-raising flour
1 1/2 cup (375 g) plain Greek yoghurt
Extra flour for dusting
Pizza filling – choose your variation!
1. Veggie pizza scrolls
⅓ cup (80 mL) tomato passata or pizza sauce
½ cup (50 g) mushrooms, finely diced
¼ small red onion, finely diced
½ small capsicum, finely diced
2 tbsp (20 g) sliced olives
½ tsp Italian mixed herbs
¾ cup (75 g) grated mozzarella
2. Mexican pizza scrolls
⅓ cup (80 g) mild salsa
¼ cup (40 g) corn kernels
½ small capsicum, finely diced
¼ small red onion, finely diced
¼ cup (25 g) mushrooms, finely diced
100 g lean beef mince, cooked and cooled
¼ cup (40 g) kidney beans, rinsed, drained and lightly mashed
½ tsp Mexican seasoning
¾ cup (75 g) grated cheese
3. Tropical pizza scrolls
⅓ cup (80 mL) tomato passata or pizza sauce
½ cup (80 g) pineapple, finely diced and drained
½ cup (60 g) lean ham, finely diced (optional)
¼ small red onion, finely diced
¾ cup (75 g) grated mozzarella
4. Supreme pizza scrolls
⅓ cup (80 mL) tomato passata or pizza sauce
½ cup (50 g) mushrooms, finely diced
½ small capsicum, finely diced
¼ small red onion, finely diced
2 tbsp (20 g) sliced olives
100 g lean beef mince, cooked and cooled
½ tsp Italian mixed herbs
¾ cup (75 g) grated mozzarella
Directions
Preheat the oven: Preheat oven to 180°C fan-forced and line a baking tray with baking paper.
Prepare the dough: Add the self-raising flour and Greek yoghurt to a large mixing bowl. Mix until a rough dough forms. Transfer to a lightly floured surface and knead gently for 2–3 minutes, or until a smooth dough forms. You may need an extra 1–2 tablespoons of yoghurt if the wholemeal flour makes the dough too dry or extra flour if it feels sticky. The dough should be soft, smooth and slightly tacky, but not sticky.
Roll out the dough: Lightly dust your work surface with flour and roll the dough into a rectangle approximately 30 x 25 cm and ½ cm thick.
Add your chosen filling: Spread the tomato passata, pizza sauce or salsa evenly over the dough, leaving a small border around the edges. Sprinkle over your chosen toppings, distributing them evenly across the dough. Finish with grated cheese and herbs or seasoning, depending on your chosen variation.
Roll into a log: Starting from one of the longer edges, carefully roll the dough into a tight log. Gently pinch the seam to seal.
Slice into scrolls: Using a sharp knife, cut the log into 10–12 even-sized scrolls, approximately 2–3 cm thick.
Bake: Arrange the scrolls cut-side up on the prepared baking tray, leaving a little space between each one. Bake for 20–25 minutes, or until golden brown and cooked through.
Cool and serve: Allow the scrolls to cool slightly before serving. Enjoy warm or pack into lunchboxes once completely cooled.
Dietitian tips
Prevent soggy scrolls: Drain excess moisture from pineapple, kidney beans and vegetables. If using mushrooms, you can lightly cook them beforehand to remove excess moisture.
Make rolling easier: Avoid overfilling the dough and keep the toppings evenly distributed.
Add or swap out different veggies: Finely grated carrot, mushrooms, baby spinach or grated pumpkin also work beautifully.
Swap the protein: Try shredded chicken, turkey, or beef mince.
Make ahead: Freeze individually or in portions in an airtight container for up to 3 months. Reheat in the oven or air fryer until heated through.
Little hands can help: Kids can spread the sauce, sprinkle the cheese and choose their own toppings.
As always, made with love - Eatwise <3