These are an absolute favourite with my kids. If you can get yourself organised ahead of time and have a batch of these ready to go in the freezer it will seriously speed up your lunchbox packing.
If you have the time and inclination, by all means make your own pizza dough and sauce, but I like to cut a few corners in the kitchen and am quite happy to use a store bought pizza dough (most supermarkets sell fresh pizza dough in their bakery section) and a jar of pasta sauce as my base.
Now my kids aren’t particularly adventurous with adding vegetables to their pizza scrolls so I’ve developed a little hack to boost the veggie content. Peel and finely grate 1 zucchini. Saute this in a frying pan in a little extra virgin olive oil. Once cooled stir through your store bought pasta sauce. This would equally work well with other vegetables like mushroom, baby spinach or capsicum. You could puree the vegetables through your pasta sauce if required.
1 quantity of store bought fresh pizza dough
Store bought classic tomato pasta sauce
1 zucchini peeled, finely grated and sautéed (store through your pasta sauce - see tips above)
ham (I like to use nitrate free ham when available)
Separate dough into 3 balls to make it easier to work with. Roll each ball out into a rectangle shape. Spread a thin amount of “boosted” pasta sauce over the pizza dough (don’t over do it with the sauce or your scrolls will be soggy). Top with ham and grated mozzarella cheese. Roll into a “log” shape and cut into 2 cm wide rounds. Place rounds on a lined baking tray. Sprinkle with a little extra mozzarella cheese and bake in the oven for 12 mins at 180 ℃.
Can be frozen for uptown 3 months.