Some days call for something quick, filling, and easy to put together. These pizza scrolls tick all three boxes. A simple no-yeast dough comes together in minutes, gets filled with tomato, cheese and a filling of choice, and is in the oven in well under half an hour.
They’re built on a simple two-ingredient dough. Whether the goal is a vegetarian filling or something with meat added in, the process stays just as quick and fuss-free. That makes these scrolls just as good for:
- A light lunch
- An afternoon snack
- A batch-cooked freezer staple for busy weeks
Why This Recipe Is Worth Keeping on Hand
- Made with pantry and fridge staples — nothing specialised needed
- No kneading skill or yeast know-how required
- Scales easily — double the batch and freeze half for later
- Spinach adds a boost of iron, folic acid, and vitamins C and K, with no extra prep time
Building the Filling: Vegetarian and Meat Options
Start with a base layer of tomato paste (or basil pesto), then add grated cheese. From there, the filling is easy to adapt.
Vegetarian options:
- Baby spinach leaves
- Red onion, finely diced
- Mushrooms, thinly sliced
- Capsicum, finely diced
- Tomato, finely diced
- Roasted pumpkin or sweet potato, mashed or diced small
- Spinach and ricotta
- Sun-dried tomato and mozzarella
Non-vegetarian options:
- Shaved or diced ham, with or without pineapple
- Cooked, shredded chicken with a little BBQ or pesto sauce
- Lean diced turkey breast
- Tuna and sweetcorn
- Smoked salmon with a little cream cheese instead of tomato paste
Keep the pieces small and finely chopped. This helps the filling roll up neatly without tearing the dough or making the log hard to slice.
Keeping the Filling From Making the Scrolls Soggy
Vegetable fillings release moisture as they bake. A few simple adjustments prevent a soggy result:
- Pat diced vegetables (like tomato and mushroom) dry with paper towel before adding them
- Use a thin layer of tomato paste rather than a thick spread
- Leave the 2cm gap at the top edge completely free of filling, so the scroll seals shut rather than leaking
- If using higher-moisture vegetables like mushroom or capsicum, use a little less spinach to balance things out
Assembling the Scrolls
- Roll the dough into a rectangle just under 1cm thick.
- Spread the tomato paste to within 2cm of the top edge.
- Layer over the cheese, spinach (or chosen filling), and any extra vegetables.
- Roll the dough into a tight log, starting from the edge closest to the filling.
- Slice into 2cm rounds and lay flat on a lined baking tray.
- Bake until golden.
For a full step-by-step walkthrough of making the dough itself — including troubleshooting tips and substitutions — see the two-ingredient dough guide.
A Few Ways to Save Time
- Grate the cheese and prep extra vegetables the night before, or use pre-grated cheese
- Make a double batch and freeze half unbaked
- Skip the extra vegetables on busier days — tomato paste, cheese and spinach alone still makes a satisfying scroll
Serving Suggestions
These scrolls hold up well on their own, but pair particularly well with:
- A small tub of hummus or tzatziki for dipping
- Cherry tomatoes and cucumber sticks on the side
- A simple side salad, if serving as part of a light lunch
Storing and Freezing
Baked scrolls:
- Keep in an airtight container in the fridge for up to 4 days
- To freeze, cool completely first, then store in an airtight container or freezer bag for up to 2–3 months
- Thaw in the fridge or at room temperature, then reheat in the oven or microwave
- For lunchboxes, pack them straight from the freezer — they’re usually thawed by the time they’re eaten
Unbaked scrolls:
- Can also be frozen — handy if prepping the dough ahead of time
- After slicing, freeze on a lined tray until solid (a couple of hours), then transfer to a bag or container
- Freezing them individually first stops them sticking together in one block
- Freezes well for up to 2–3 months
How to Bake Unbaked Scrolls From Frozen
This dough is a simple self-raising flour and yoghurt mix rather than a delicate pastry, so frozen scrolls can go straight into the oven — no need to thaw first:
- Preheat the oven to 180°C / 350°F as usual
- Place the frozen scrolls on a lined tray, spaced slightly apart
- Bake for around 25–30 minutes (rather than the standard 20), checking they’re golden on top and cooked through in the centre
- If the tops brown before the centre is cooked, loosely cover the tray with a sheet of foil for the last few minutes of baking. This shields the tops from further browning while the inside finishes cooking — there’s no need to wrap or seal the foil tightly, just rest it lightly over the top.
Frequently Asked Questions
How long does this recipe take from start to finish? Around 35 minutes in total — roughly 15 minutes of hands-on prep and 20 minutes in the oven. No proving or resting time needed.
Can these scrolls be frozen unbaked, or do they need to be baked first? Both work. Baked scrolls freeze well once fully cooled. Unbaked scrolls can also be frozen after slicing — freeze on a tray until solid, then bake straight from frozen, adding roughly 5–10 minutes to the usual bake time.
Can other vegetables be substituted for spinach? Yes — grated zucchini or finely diced capsicum both work well. Pat out excess moisture first to avoid a soggy filling.
Do these need to be served warm? No. They can be eaten warm or at room temperature, which makes them convenient for packing ahead or grabbing on the way out the door.
Vegetarian Pizza Scrolls
Ingredients
Equipment
Method
- Preheat the oven to 180°C / 350°F and line a baking tray with baking paper.
- In a large mixing bowl, combine the flour and yoghurt until a dough starts to form.
- Turn the dough onto a floured board and knead for a few minutes until soft and slightly sticky.
- Sprinkle extra flour onto the board and rolling pin, then roll the dough into a rectangle just under 1cm thick.
- Spread the tomato paste over the dough, leaving a 2cm gap free at the top edge.
- Sprinkle over the grated cheese and spinach leaves, adding any extra fillings.
- Roll the dough into a log, starting from the edge closest to the top gap.
- Cut the log into 2cm scrolls and place flat on the lined baking tray.
- Bake for approximately 20 minutes, until golden brown.
- Cool slightly before serving.
Notes
- If the dough is too dry, add a spoonful of yoghurt at a time; if too wet, add a spoonful of flour at a time.
- Pat diced vegetable fillings dry before adding them to avoid a soggy scroll.
- Keep the top 2cm edge free of filling so the scroll seals properly when rolled.
- Baked scrolls keep in the fridge for up to 4 days, or freeze (once fully cooled) for up to 2–3 months.
- Unbaked scrolls can also be frozen: freeze on a tray until solid, then transfer to a bag or container for up to 2–3 months. Bake straight from frozen, adding roughly 5–10 minutes to the usual bake time.
- Vegetarian filling options: tomato paste, cheese and spinach; basil pesto and mozzarella; spinach and ricotta; capsicum, tomato and roasted pumpkin.
- Non-vegetarian filling options: ham and pineapple; shredded chicken and BBQ sauce; lean turkey breast; tuna and sweetcorn; smoked salmon and cream cheese.