Veggie Pizza Scrolls

Recipes / Snacks & Accessories

Ingredients
450g warm water

3 tsp yeast

400 g (3 cups) bakers flour

350 g (3 1/3 cups) whole grain spelt flour

pinch of salt

150 g (1 cup) zucchini, grated

equates to one medium sized zucchini

185 g (1 ½ cups) carrot, peeled and grated

equates to one and a half large carrots

200 g (2 cups) cheese, grated

6 tbsp tomato paste/passata

 

 

Method

In a large bowl, combine yeast with water and salt and stir well to proof.

 

Add bakers flour and mix well to thoroughly combine.

Add all remaining flour and mix well with your hands.

Transfer dough to a lightly floured work surface and knead dough for at least 5 minutes. Add more flour if dough is too sticky. The texture should be smooth and elastic.

 

Transfer dough to a lightly oiled large bowl. Cover with a damp towel and let rise in a warm place until doubled in size for at least 1 hour.

 

Preheat oven to 180 C and line baking tray with parchment paper.

 

Split the dough into two evenly-sized balls. Working with one dough ball at a time, sprinkle a little flour on the bench then roll dough out to a rectangle of 1cm thickness. Lift and rotate the dough regularly to avoid sticking to bench top and to keep thickness even.

Spread 3tbsp of tomato paste evenly to cover the full rectangle. Sprinkle with half of the grated carrot, zucchini, and cheese.

 

Roll lengthways into a long sausage then slice into even portions (each ‘sausage’ will make 9-10 scrolls).

Place on a baking tray, touching slightly. Allow them to rise for a further 30 minutes if time will allow.

 

Sprinkle with a little more grated cheese if you wish.

Repeat with the other dough ball.

 

Bake for approximately 20 minutes or until dough is golden in colour. Allow to cool slightly before transferring to a cooling rack.

 

If freezing, cool completely then place in an airtight container and pop into the freezer.