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CHEESY SPINACH AND TOMATO PIZZA SCROLLS

These cheesy pizza scrolls are cooked in a muffin pan and are perfect for kids’ lunchboxes or a quick afternoon tea. They’re also freezer and budget-friendly, too.

INGREDIENTS

1 cup wholemeal self-raising flour

1 cup self-raising flour, plus extra, to dust

85g butter, chilled, chopped

3/4 cup milk, plus 1 tbsp extra, to brush

250g packet frozen chopped spinach, thawed

1/3 cup pizza sauce

2 tomatoes, seeded, finely chopped

1 cup grated pizza cheese

METHOD

Step 1:

Preheat oven to 220C/200C fan-forced. Grease a 12-hole (1/3-cup-capacity) muffin pan.

Step 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.

Step 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.

Step 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.