Pizza Scrolls

These quick and easy Pizza Scrolls are great for kids lunches, after school snacks or as an appetiser. Made with two ingredient dough and packed with cheese and bacon, these rolls are a real crowd pleaser. Serve them hot or cold.

These pizza scrolls are so versatile! Make them for kids lunches when they are sick of soggy sandwiches. Keep them for an afternoon snack. Or make up a batch to share with guests as an appetiser.

They're made using the miracle two ingredient dough, so no yeast or proofing is required and they can be ready in under 30 minutes.

These rolls are also fully customisable, so feel free to mix and match your favourite pizza toppings. Or if you want a meatless version, try these vegetarian pizza rolls.

Why you'll love this recipe...

Quick and Easy.
Customisable.
Any excuse to eat more pizza - am I right or am I right?

WHAT YOU'LL NEED

Making your own homemade pizza scrolls couldn't be easier. Here's what you'll need (full measurements listed in the recipe card below)...

Greek Yoghurt
Self-Raising / Self-Rising Flour - OR substitute with all purpose / plain flour and baking powder. The conversion rate is 1 cup of flour to 2 teaspoons of baking power.
Tomato Paste
Shredded Mozzarella or Cheddar Cheese
Bacon - OR use ham instead.
Red Capsicum / Bell Pepper
Basil
Dried Oregano

These pizza scrolls are fully customisable so feel free to mix and match with your own favourite pizza ingredients, or even try a BBQ sauce instead of tomato paste.

Tip - don't want to make your own dough? Try these pizza pinwheels which use puff pastry as a base.

How to make Pizza Scrolls - Step by Step

Preheat the oven to 180C / 350F and line a baking tray with a silicone mat or baking paper.

Place Greek yoghurt in a mixing bowl and give it a stir. Add in 1 cup of flour and stir to combine. Gradually add in more flour until the dough starts to form into a ball.

Tip the dough onto a well-floured surface and knead with your hands for a minute or two. If the dough is still too sticky, add some more flour and continue to knead. The dough is ready when it is able to hold it’s shape and is not sticking to your hands or the surface.

a ball of dough on a piece of parchment paper.

Roll the dough into a rectangle shape, spread tomato paste on top then sprinkle over the rest of the ingredients.

Roll the dough up tight, then cut into 8 equal pieces. Spread the pieces out onto a baking tray, keeping a bit of space between each one to allow some room for rising. Sprinkle a little cheese on top of each scroll, then place in the oven for 12-15 minutes or until the cheese is melted and the dough is golden and cooked through.

Pizza scrolls on a baking tray ready for the oven.

Place scrolls on a wire rack to cool.

CAN YOU MAKE PIZZA SCROLLS AHEAD?

These scrolls are great warm out of the oven or completely cool. If you want to make them a few hours before serving, or even the day before, they will still be great.

Just be sure to store in an airtight container in the fridge, then let them come to room temperature before serving. They can be stored up to 2 days in the fridge.

CAN YOU FREEZE PIZZA SCROLLS?

Pizza scrolls freeze so well! Once they are cooled completely, store in an airtight container in the freezer for up to 2 months.

pizza scrolls piled on top of each other in a container.

TIPS FOR MAKING THIS RECIPE

Be sure to check out my two ingredient dough guide for all the tips and tricks for getting the dough right!
You want to work quickly with this dough – it tends to get stickier the longer it’s at room temperature so once you have the right consistency roll it out, load it up and roll it up.
Don’t worry too much about getting a perfect rectangle shape. I certainly never do. Just roll it out as much as you.
Roll it up as tightly as possible and try to cut it into 8 even parts. This is easier to do if you cut the roll in half first, then half again, and again.
The scrolls expand while cooking so don't put them too close together on the baking tray.
Have an air fryer? Make these Air Fryer Pizza Pinwheels!

pizza scrolls stacked together on a wooden board.

MORE TWO INGREDIENT DOUGH RECIPES

If you’ve made these Pizza Scrolls I’d love to hear how you enjoyed them! Pop a comment and a star rating below!

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RECIPE

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

These quick and easy Pizza Scrolls are great for kids lunches, after school snacks or as an appetiser. Made with two ingredient dough and packed with cheese and bacon, these rolls are a real crowd pleaser. Serve them hot or cold.

0 Stars (1 Reviews)

servings

8

Scale

Instructions

1

Preheat the oven to 180C / 350F and line a baking tray with a silicone mat or baking paper.

2

Place Greek yoghurt in a mixing bowl and give it a stir. Add in 1 cup of flour and stir to combine. Gradually add in more flour until the dough starts to form into a ball.

3

Tip the dough onto a well-floured surface and knead with your hands for a minute or two. If the dough is still too sticky, add some more flour and continue to knead. The dough is ready when it is able to hold it’s shape and is not sticking to your hands or the surface.

4

Roll the dough into a rectangle shape, spread tomato paste on top then sprinkle over the rest of the ingredients.

5

Roll the dough up tight, then cut into 8 equal pieces. Spread the pieces out onto a baking tray, keeping a bit of space between each one to allow some room for rising. Sprinkle a little cheese on top of each scroll, then place in the oven for 12-15 minutes or until the cheese is melted and the dough is golden and cooked through.

6

Place scrolls on a wire rack to cool.

Notes

Flour

If you don't have self-raising flour simply use a mixture of plain / all purpose flour and baking powder. The conversion is 1 cup of flour to 2 teaspoons of baking powder. So if you use 1 & 1/2 cups of flour for your dough, you'll need 3 teaspoons of baking powder.

Tips for making Pizza Scrolls

Be sure to check out my two ingredient dough guide for all the tips and tricks for getting the dough right!
You want to work quickly with this dough – it tends to get stickier the longer it’s at room temperature so once you have the right consistency roll it out, load it up and roll it up.
Don’t worry too much about getting a perfect rectangle shape. I certainly never do. Just roll it out as much as you.
Roll it up as tightly as possible and try to cut it into 8 even parts. This is easier to do if you cut the roll in half first, then half again, and again.
The scrolls expand while cooking so don't put them too close together on the baking tray.
Have an air fryer? Make these Air Fryer Pizza Pinwheels!