Pizza scrolls
Prep: 20 mins
Cook: 30 mins
Serves: 12


  • 2 cups self-raising flour
  • 1 cup wholemeal self-raising flour
  • 3 tbs margarine
  • 1 cup low-fat milk
  • 1 cup low-fat cheese, grated
  • 3 tbs no-added-salt tomato paste
  • 2 cups pizza toppings (see suggestions below), finely chopped


  1. Pre-heat the oven to 180°C and line a large tray with baking paper.
  2. Add the flours to a large bowl. Use your fingers to rub the margarine into the flour until the mixture looks like fine breadcrumbs.
  3. Add the milk and mix together to make a soft dough.
  4. Sprinkle the bench-top with a little flour. Use a rolling pin to roll the dough out into a rectangle shape about 40 x 30 cm.
  5. Spread the tomato paste over the dough and sprinkle the cheese and other toppings evenly over the dough.
  6. Tightly roll up the dough (from the long side) into a log shape.
  7. Cut the log into 12 slices and lay the slices flat on the tray.
  8. Bake for 20-30 minutes until lightly golden.


  • Vegie pizza: mushroom, onion, capsicum, olives, Italian mixed herbs
  • Mexican pizza: salsa (instead of tomato paste), corn, capsicum, red onion, kidney beans
  • Tropical pizza: pineapple, shredded cooked chicken, onion, zucchini
Comment: Individually wrap in cling wrap and freeze for up to 3 months and place in lunchboxes still frozen. They will be defrosted by recess time.

Healthy tip!

Having a party? Serve vegie sticks and water crackers with salsa rather than high-fat chips and dips.

More tips