Pizza Scrolls

by

Tenina Holder

POSTED September 17, 2019 (LAST UPDATED September 24, 2021)

Serves

12

Total Time

35mins

Calories

250

Nothing is better for morning tea on a coolish morning than some nice savoury scones with a pizza filling.

recipe-image

    INGREDIENTS


  • Parmesan cheese icon
    Parmesan cheese

    75 g (about ½ cup)grated

  • Onion icon
    Onion

    ½ (about 70 g)diced

  • Cream cheese icon
    Cream cheese

    125 g (about ½ cup)

  • Self raising flour icon
    Self raising flour

    440 g (about 3 ½ cups)

  • Soda water icon
    Soda water

    as needed

  • Tomato paste icon
    Tomato paste

    70 g (about ¼ cup)

  • Pesto icon
    Pesto

    300 g (about 1 ¼ cups)

  • Garlic clove icon
    Garlic clove

    2 (about 12 g)

  • Fresh basil icon
    Fresh basil

    as needed

  • Cherry tomatoes icon
    Cherry tomatoes

    200 g (about 13 ⅓)

  • Parmesan cheese icon
    Parmesan cheese

    as needed

    METHOD


  • 1. Pre-heat oven - 160°C
  • 2. Add cream cheese, self raising flour, soda water and parmesan cheese to the TM5 bowl
  • 3. Knead - approx 1 min, dough
  • 4. Flour a clean work surface
  • 5. Transfer dough to work surface
  • 6. Roll out into a rectangle
  • 7. Spread with tomato paste
  • 8. Spread with pesto evenly
  • 9. Sprinkle with onion, garlic clove and fresh basil
  • 10. Roll
  • 11. Cut into rounds
  • 12. Grease a clean ceramic baking dish
  • 13. Transfer dough to ceramic baking dish
  • 14. Add cherry tomatoes to the dough
  • 15. Add parmesan cheese to the dough
  • 16. Bake until light golden - 25 min, 160°C
  • 17. Serve

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