Archive for pizza swirls

Pizza Scrolls as seen on Brisbane Extra

Posted in Recipes, Uncategorized with tags , , , , , on June 23, 2009 by lickthebowlcomau

Yep, that’s me again, cooking up a storm for Channel 9!  Click here for the easy recipe and find out more about the como advanced 28cm Saute Pan here.  If you’d like to purchase anything on the lickthebowl site, simply contact me and I will provide you with a Chefs Club number so you can score FREE product to the value of one tenth of what you spend!

Saute Pan Pizza Scrolls/Swirls

Posted in Recipes with tags , , , , , , , , on March 19, 2009 by lickthebowlcomau

07-pizza-scrolls-in-saute-pan-cookedVary this easy recipe however you like it.  Make cheese and Vegemite scrolls, vegetarian scrolls or ham and pineapple scrolls.  Once they’re made, simply separate, wrap individually and freeze.  Every day, grab one out of the freezer for your child’s school lunch box.  These are a guaranteed playground hit!

  • 1 1/2 cups (225g) self-raising flour
  • 1 1/2 cups (225g) plain flour
  • 2 teaspoons (1 sachet) dried yeast
  • 2 teaspoons honey
  • 1 cup (250ml) lukewarm water
  • pinch salt
  • 2 Tablespoons tomato paste
  • 2 Tablespoon BBQ sauce
  • 1 Teaspoon Worcestershire sauce
  • 150g leg ham, chopped or cooked bacon, chopped
  • 1 cup (125g) Tasty cheese
  • 1 Tablespoon Milk 

scrolls-gallery

  1. In a large bowl; combine flours, yeast, salt, honey and water.
  2. Combine all dough ingredients in a medium bowl and mix well.
  3. Turn the dough onto a lightly floured surface and gently knead until smooth. Use a lightly floured rolling pin to roll out the dough into a 30 x 40cm rectangle.
  4. Combine the tomato paste, BBQ and Worcestershire sauces in a small bowl.  Spread the sauce onto the dough taking it as close to the edge as possible. Sprinkle with cheese and ham.
  5. Starting from a long side, roll up firmly to form a log.
  6. Brush the edge with a little extra milk and press down firmly to seal the log.
  7. Cut 3 cm thick slices using bread knife into 12 equal portions.
  8. Place scrolls in a circular pattern in the sauté pan, cover with vents closed and place over medium heat.
  9. Cook for 10 minutes or until lid is hot.
  10. Invert onto chopping board, slide scrolls back into sauté pan. Reduce heat slightly and cook for a further 5-10 minutes.