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Two-Ingredient Dough5 with baked scrolls on a wire rack - The Simple Healthy Hub

Vegetarian Pizza Scrolls

Soft, savoury scrolls filled with tomato paste, cheese and spinach — a quick, no-fuss recipe with no yeast or proving time. Ready in just over half an hour and freezer-friendly for busy weeks.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 scrolls
Course: Lunch, Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ cups self-raising wholemeal flour (or 2 cups self-raising plain flour)
  • 1 cup Greek yoghurt (or coconut yoghurt for a dairy-free option)
  • 2 tbsp tomato paste
  • 1 cup cheddar cheese, grated (or dairy-free alternative)
  • 1 cup baby spinach leaves (or a non-vegetarian filling of choice — see notes)

Equipment

  • Large mixing bowl
  • Baking tray
  • Baking paper
  • Rolling Pin
  • Knife

Method
 

  1. Preheat the oven to 180°C / 350°F and line a baking tray with baking paper.
  2. In a large mixing bowl, combine the flour and yoghurt until a dough starts to form.
  3. Turn the dough onto a floured board and knead for a few minutes until soft and slightly sticky.
  4. Sprinkle extra flour onto the board and rolling pin, then roll the dough into a rectangle just under 1cm thick.
  5. Spread the tomato paste over the dough, leaving a 2cm gap free at the top edge.
  6. Sprinkle over the grated cheese and spinach leaves, adding any extra fillings.
  7. Roll the dough into a log, starting from the edge closest to the top gap.
  8. Cut the log into 2cm scrolls and place flat on the lined baking tray.
  9. Bake for approximately 20 minutes, until golden brown.
  10. 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.