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Pizza Scrolls
Prep: 20 min
Cook: 30 min
Servings: 12
Add your choice of toppings to customise these tasty scrolls.


  • 2 cups self-raising flour
  • 1 cup wholemeal self-raising flour
  • 3 tbs margarine
  • 1 cup reduced-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

Serving Suggestion:

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.


Please note: nutrition information is given for the plain scrolls without topping.

Healthy tip!

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

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Nutrition Information

per serving per 100g
Energy 786 kJ 1032 kJ
188 Cal 247 Cal
Protein 7.5 g 9.8 g
Fat, total 5.5 g 7.2 g
— saturated 1.9 g 2.5 g
Carbohydrate 25.7 g 33.7 g
— sugars 2 g 2.6 g
Sodium 366 mg 481 mg
Fibre 2.4 g 3.1 g

Member comments & rating

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Comments (5)

  • LiveLighter

    Hi Carolyn, I've added in the nutrition information for you. The figures provided are for the plain scrolls only as these have a 'choose your adventure' style for the topping. Thanks, Gael
    Posted on: 08 Feb 22

  • Avatar

    Can you please provide the nutritional info, calorie count and serving size for these.
    Carolyn Stewart-Coombs
    Posted on: 19 Jan 22

  • Avatar

    I make my dough with Greek yoghurt instead of milk and marg. This keeps the dough moist as well
    Del Eichner
    Posted on: 27 Jul 18

  • LiveLighter

    Hi Jeanette, you could try adding some extra high-moisture toppings like salsa and pineapple. Would love to hear any other ideas that people have though!! Cheers, G
    Posted on: 29 Jun 18

  • Avatar

    Loved these, however the dough once cooked came up dry. Would brushing with milk or egg prior to placing in the oven have helped?
    Posted on: 29 Jun 18

Rating (1 ratings)