Pizza Scrolls

Guest Post by Debra Duplak

“This recipe is a hit with kids of all ages whether it’s for lunch, after-school snack or as an accompaniment to a hearty bowl of soup or salad. I wanted to share this recipe as it was on my menu for the ‘Lunch Box Survival’ Kids Cooking Class, and a huge success. The recipe is straight-forward, simple to prepare and allows the kids to get involved . They love to push their sleeves up, get out the rolling pin and get some flour on their hands. The recipe can easily be doubled and frozen.”- Debra

4 pieces bacon, trimmed and finely chopped
3 cups self-rising flour (see Alicia’s tips, below)
4 tablespoons (1/2 stick) cold unsalted butter, chopped
1 cup milk
1/2 – 3/4 cup pizza sauce
2 tablespoons dried oregano
2 cups grated cheese, plus more for baking

Preheat oven to 400 degrees F (see Alicia’s tips below). Line a baking sheet with parchment paper. Spray parchment paper with nonstick cooking spray.
Heat a skillet over medium heat. Cook the bacon for 3 to 5 minutes, or until golden. Drain on paper towels while you make the dough.
Sift flour into a bowl. Add butter and rub it into the flour until it is well incorporated. Make a well in the center. Add the milk and mix with a fork until the mixture forms a soft dough. Turn onto a lightly floured surface. Knead until smooth.
Divide dough in half and roll each half into a rectangle. Trim the sides and ends, if needed. Spread each half with pizza sauce and sprinkle with oregano. Sprinkle bacon and cheese over sauce. Roll up tightly like a Swiss roll. Cut each half into 8 rounds, taking care not to squash the roll (Alicia’s tip: Use a very sharp knife and while holding the roll with one hand, use a gentle sawing motion with the other).
Lay the scrolls flat onto the prepared baking sheet, about 2 inches apart. Top each roll with additional cheese. Bake for 18 minutes, or until golden brown. Cool completely on a wire rack.
Debra’s Tips
1. You may substitute finely chopped ham for bacon.
2. Freeze scrolls for up to 3 months. Simply roll them up, then cover, wrap tightly and freeze. To bake, allow them to thaw slightly, then slice them into 8 rounds/scroll and bake per instructions. You can also freeze baked rolls. Just thaw them and reheat in the oven at 425 for about 10 minutes.
Alicia’s Testing Tips
1. In making Debra’s recipe, I had to convert the oven temperature from the metric system. I estimated 400 degrees F (Debra’s recipe called for 225 degrees C), which may be a little cool. I think 425 degrees F might have been just a bit closer. If you use the warmer temperature, start watching the rolls closely around 12 -15 minutes. Mine took a full 18 minutes at 400 degrees F.
2. If you do not have self-rising flour and don’t want to make a special trip to the store, you can make your own. For every cup of all-purpose flour, add 1 teaspoon baking powder and 1/4 teaspoon kosher salt. I used a total of 3 cups of all-purpose flour, 3 teaspoons baking powder and 3/4 teaspoon kosher salt (math haters – aren’t you happy I did the addition for you?)
3. I used shredded mozzarella cheese. I would have liked to top the rolls with grated Parmesan before I popped them into the oven, but I realized a bit too late that I was out of Parmesan!
About the Guest Author
Debra Duplak owns a home-based catering business and teaches cooking classes to adults and children. She and her husband have a daughter and son, both teens. A native of Vancouver, Canada, Debra got her start in the kitchen at an early age following in the footsteps of her mother, an avid home cook. She currently lives in Buenos Aires, Argentina with her family.

Preparation time: 40 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 8

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