Cheesy Pizza Scrolls

With Thanksgiving coming up this week I was looking for something easy to make this weekend.  I’m not sure how this idea came to me but I’m glad it did because it actually turned out pretty good.  What’s even better it was a perfect snack for the whole family.  I made two versions because I wasn’t sure which one would be best.  I made one version using pizza sauce and cheese with a little bit of spinach for the girls.  They still aren’t pesto fans.  With this version I rolled them up and cut them like you would cinnamon rolls.  Sprinkled with additional cheese and baked them.  I have to say these turned out “prettier” to me then the next version but they both tasted great.  On the second version I mixed a little bit of homemade pesto I had left-over with the tomato sauce and used that for the sauce.  I then used chicken, sundried tomatoes, and mozzarella for the filling.  I also used a little bit of parmesan for the topping which is where I went wrong because it browned too quickly.  So I omitted in the recipe here so you don’t make the same mistake.  Instead I would suggest using mozzarella sprinkled on top.  Another thing I did differently with these was after cutting them I placed them in a muffin tin.  Scott preferred these, but I preferred the rolled version.  They went over great with the girls too which is always great!  These would be great served warm with a little pizza sauce for dipping. 

Now I’m back to planning my Thanksgiving menu.  This year it’s just the four of us.  My parents are staying home.  For some reason this hasn’t changed the amount of food I’m planning to cook.  The thing is I know the leftovers will be eaten by Scott.  It’s the one time of the year he actually eats leftovers!

Also, stay tune till tomorrow’s winner for the cookbook giveaway.  Thanks everyone who left comments. I think the next cookbook I will have to indulge in is Ree’s cookbook.  I’ve actually been wanting it so now it will be a must! 

Enjoy the scrolls!!

Cheesy Pizza Scrolls

Print Recipe

 Dough:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp sugar
• 1 tsp sea salt
• 1 cup low fat buttermilk

For Cheese Filling:

• ½ cup tomato sauce (I used Boboli pizza sauce)
• 1 tsp dried oregano
• 1 ½ cups grated cheddar cheese (I used 2%)
• ½ to ¾  cup regular spinach, chopped

Preheat oven to 390 degrees.  In a large bowl, sift together the flour, baking powder, sugar, and salt.  Make a well in the center of flour mixture and place buttermilk in the well and mix to form a soft dough.  Turn dough onto a floured surface and knead until smooth. Roll out to a 12” square.  Place the tomato sauce and oregano in a bowl and mix to combine.

Spread the tomato sauce mixture over the dough and sprinkle with spinach and cheese.  Roll to enclose the filling.  Slice the roll into 9 to 10 pieces and place side-by-side in a lightly greased 8×8 pan lined with parchment paper.  You can sprinkle with additional cheese if you like. 

Bake the scrolls for 25-30 minutes or until golden.

Now for the 2nd version….Chicken Pesto Pizza Scrolls

Chicken Pesto Pizza Scrolls

Print Recipe

Dough:

•   2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp sugar
• 1 tsp sea salt
• ½ tsp oregano
• 1 cup low fat buttermilk

For Filling:

• ½ cup tomato sauce (I used Boboli pizza sauce)
• 1 Tbsp pesto (homemade or store-bought)
• 1 cup cooked chicken, chopped
• 2 Tbsp Sundried Tomatoes, diced (not oil packed sundried tomatoes)
• 1 ½ cups grated mozzarella cheese (I used 2%)

Preheat oven to 390 degrees.  In a large bowl, sift together the flour, baking powder, sugar, oregano and salt.  Make a well in the center of flour mixture and place buttermilk in the well and mix to form a soft dough.  Turn dough onto a floured surface and knead until smooth.  Roll out to a 12” square.

Mix together tomato sauce and pesto. Spread the tomato pesto sauce mixture over the dough and sprinkle with chicken, sundried tomatoes, and cheese.  Roll to enclose the filling.  Slice the roll into 10 pieces and place each piece into a lightly greased muffin tin.  Sprinkle the tops with cheese and bake for 15 minutes.