PIZZA SCROLLS

THREE NEW FLAVOURS THE KIDS WILL LOVE

Super Food Ideas - - FRONT PAGE -

BAR­BE­CUE CHICKEN AND PINEAP­PLE PIZZA SCROLLS

MAKES 12 PREP 30 MIN­UTES COOK 20 MIN­UTES

1 cup whole­meal self-rais­ing flour 1 cup self-rais­ing flour, plus ex­tra, to dust 85g but­ter, chilled, chopped ¾ cup milk, plus 1 ta­ble­spoon ex­tra, to brush 440g can crushed pineap­ple in juice ¼ cup pizza sauce 1 cup shred­ded bar­be­cue chicken 2 ta­ble­spoons bar­be­cue sauce, plus ex­tra, to serve ²⁄³ cup grated pizza cheese Small fresh flat-leaf pars­ley leaves, to serve

1 Pre­heat oven to 220°C/200°C fan-forced. Grease a 12-hole (¹⁄³-cup-ca­pac­ity) muf­fin pan. 2 Place flours and but­ter in a food pro­ces­sor. Process un­til mix­ture re­sem­bles fine crumbs. Trans­fer to a bowl. Make a well in the cen­tre. Add milk. Stir with a but­ter knife to form a sticky dough. Turn out onto a well-floured sur­face. Knead gen­tly un­til smooth. Us­ing a floured rolling pin, roll out dough to form a 20cm x 40cm rec­tan­gle. 3 Strain pineap­ple in a fine sieve. Press with the back of a spoon to re­move ex­cess juice. Pat dry with pa­per towel. Leav­ing a 1cm bor­der on all sides, spread dough with pizza sauce. Sprin­kle with chicken and pineap­ple. Driz­zle with bar­be­cue sauce. Sprin­kle with cheese. Roll up dough from 1 long side to en­close fill­ing. Trim ends. Cut into 12 equal slices. Place, cut-side up, into holes of pre­pared pan. Brush with ex­tra milk. 4 Bake for 15 to 20 min­utes or un­til golden and just firm to touch. Stand in pan for 5 min­utes. Trans­fer to a wire rack. Cool com­pletely. Driz­zle with ex­tra bar­be­cue sauce and sprin­kle with pars­ley. Serve. NU­TRI­TION: (per scroll) 883kj; 8.9g fat; 5.3g sat fat; 8.9g pro­tein; 22.6g carbs; 2.2g fi­bre; 28mg chol; 339mg sodium.

CHEESY SPINACH AND TOMATO PIZZA SCROLLS

MAKES 12 PREP 30 MIN­UTES COOK 20 MIN­UTES

1 cup whole­meal self-rais­ing flour 1 cup self-rais­ing flour, plus ex­tra, to dust 85g but­ter, chilled, chopped ¾ cup milk, plus 1 ta­ble­spoon ex­tra, to brush 250g packet frozen chopped spinach, thawed ¹⁄³ cup pizza sauce 2 toma­toes, seeded, finely chopped 1 cup grated pizza cheese

1 Pre­heat oven to 220°C/200°C fan-forced. Grease a 12-hole (¹⁄³-cup-ca­pac­ity) muf­fin pan. 2 Place flours and but­ter in a food pro­ces­sor. Process un­til mix­ture re­sem­bles fine crumbs. Trans­fer to a bowl. Make a well in the cen­tre. Add milk. Stir with a but­ter knife to form a sticky dough. Turn out onto a well-floured sur­face. Knead gen­tly un­til smooth. Us­ing a floured rolling pin, roll out dough to form a 20cm x 40cm rec­tan­gle. 3 Squeeze spinach to re­move ex­cess mois­ture. Leav­ing a 1cm bor­der on all sides, spread dough with pizza sauce. Sprin­kle with spinach, tomato and cheese. Roll up dough from 1 long side to en­close fill­ing. Trim ends. Cut into 12 equal slices. Place, cut-side up, into holes of pre­pared pan. Brush with ex­tra milk. 4 Bake for 15 to 20 min­utes or un­til golden and just firm to touch. Stand in pan for 5 min­utes. Trans­fer to a wire rack. Cool com­pletely. Serve. NU­TRI­TION: (per scroll) 776kj; 9g fat; 5.6g sat fat; 6.8g pro­tein; 17.5g carbs; 3.1g fi­bre; 21mg chol; 334mg sodium.

HAM, CREAM CHEESE AND SWEET CHILLI PIZZA SCROLLS

MAKES 12 PREP 30 MIN­UTES COOK 20 MIN­UTES

1 cup whole­meal self-rais­ing flour 1 cup self-rais­ing flour, plus ex­tra, to dust 85g but­ter, chilled, chopped ¾ cup milk, plus 1 ta­ble­spoon ex­tra, to brush ¼ cup light spread­able cream cheese 2 ta­ble­spoons sweet chilli sauce 100g sliced leg ham, chopped ¹⁄³ cup grated pizza cheese 2 ta­ble­spoons chopped fresh chives, plus ex­tra, to serve

1 Pre­heat oven to 220°C/200°C fan-forced. Grease a 12-hole (¹⁄³-cup-ca­pac­ity) muf­fin pan. 2 Place flours and but­ter in a food pro­ces­sor. Process un­til mix­ture re­sem­bles fine crumbs. Trans­fer to a bowl. Make a well in the cen­tre. Add milk. Stir with a but­ter knife to form a sticky dough. Turn out onto a well-floured sur­face. Knead gen­tly un­til smooth. Us­ing a floured rolling pin, roll out dough to form a 20cm x 40cm rec­tan­gle. 3 Com­bine cream cheese and 1 ta­ble­spoon sweet chilli sauce in a bowl. Leav­ing a 1cm bor­der on all sides, spread dough with cream cheese mix­ture. Sprin­kle with ham, pizza cheese and chives. Roll up dough from 1 long side to en­close fill­ing. Trim ends. Cut into 12 equal slices. Place, cut-side up, into holes of pre­pared pan. Brush with ex­tra milk. 4 Bake for 15 to 20 min­utes or un­til golden and just firm to touch. Stand in pan for 5 min­utes. Trans­fer to a wire rack. Cool com­pletely. Driz­zle with re­main­ing sweet chilli sauce and sprin­kle with ex­tra chives. Serve. NU­TRI­TION: (per scroll) 785kj; 9.1g fat; 5.5g sat fat; 6.2g pro­tein; 19.5g carbs; 2g fi­bre; 23mg chol; 385mg sodium.

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