Pizza Scrolls

This is without a doubt, one of my favourite recipes! There are so many ways to mix it up, and they're the perfect size to fit in Spawn's Yumbox! They're the thing I always make for play dates, or during lunch prep (like today!) as they freeze really well.

INGREDIENTS:
2 cups self-raising flour
90g butter, (room temp) cut into small cubes
pinch of salt
1/2 tspn lemon myrtle (optional - I use it with certain topping combinations to spice up the dough)
2/3 cup milk
plain flour, for dusting
Pizza sauce (or tomato paste/chutney/whatever you like - think of it as a pizza base, which it is!)
Grated cheese - I use pizza blend, as it melts really well.
**the following is a base recipe: alternate as desired! I occasionally make them vegetarian by using sliced roast vegetables, etc)
150gm (approx) smoked ham, chopped
Small tin pineapple pieces, drained
You can also add mushrooms, salami, bacon, etc. I did today's batch super simple, as I forgot to buy a bunch of stuff at the supermarket yesterday. Grrr.

METHOD:
Preheat oven to 210° and line baking trays with baking paper.
Sieve flour into bowl and then add salt and butter. Rub until the butter is combined with the flour - vaguely resembles breadcrumbs.
Add milk and use a round-bladed knife to 'cut' the milk into the mix, until just combined.
Flour surface and rolling pin, then tip dough onto bench (this is where I add myrtle/other herbs to bread), and knead until combined.
Roll dough until it's as thin as you can get it, without it falling apart. Length will vary, but you should aim to have it approximately 20cm wide - too much wider and they start getting a bit fat to fit into bento compartments, and get too big to be 'bite size'.
Spread sauce onto dough, then thinly sprinkle meat (or alternative) onto dough, followed by a sprinkle of cheese (don't use too much or the cheese goes everywhere - I speak from experience, during a cheesymite attempt, LOL!), and then pineapple, if using. Do not place toppings too close to top/bottom edges, as it all shifts during the rolling process.
Roll lengthwise, carefully and tightly, then if needed, brush a little milk to seal the edge. Then, cut into bite-sizes scrolls (I do mine about an inch thick) and place cut-side up on the tray. You need to leave enough space between the scrolls for them to expand, but I find that leaving too much space between causes them to dry out a little. Find that middle ground.... I think it's about 1cm apart. I'm not much of a measurer - always do things by sight!
Then put in oven for 25-30 minutes, until golden and yummy. If you're a scentsy* lover like me, feel free to turn them off during the baking process, so you can enjoy the heavenly aroma. :)

Peace out.

- L. x

Make sure you watch them towards the end, they go from done to DONE really quickly if you get distracted! 

*scentsy link directs to a consultant friend of mine - she's lovely. :)
**This recipe was originally found on Taste, however I have changed it a fair bit to suit my own tastes.