I’ve been making these scrolls for the past few years. They’re super popular with my girls and they fit really snugly in their school lunchboxes. You can’t go wrong with pizza! What kid doesn’t like pizza?
STUFF TO GET
- 2 sheets of frozen puff pastry, just thawed
- 3 tablespoons tomato paste
- small handful of basil leaves (optional)
- 75 g (½ cup) grated mozzarella
OKAY, GREAT – NOW WHAT?
Using a knife or a pizza cutter, cut each pastry sheet into five even strips. Grab a teaspoon and put a dollop of tomato paste in the centre of each pastry strip. Use the back of the spoon to evenly spread the paste over the strips, but avoid getting too close to the edges. At this point you can add the basil leaves or skip them and go straight for the mozzarella.
Sprinkle the mozzarella along the centre of each pastry strip, again avoiding the edges.
Now for the folding and rolling. Don’t stress, it’s easier than it sounds. Fold the pastry strips in half lengthways, to enclose the ingredients. Don’t worry if some of the grated mozzarella falls out – it’s all good as we’re not on MasterChef. Roll up the strips until you have created ten of the best ever pizza scrolls. Line the base of your air fryer with baking paper and pop the scrolls in. Cook on 180°C for 8 minutes or until golden brown.
Allow the pizza scrolls to cool, then pack into lunchboxes or put them in an airtight container in the freezer where they will keep for up to 2 months.
EXTRA, EXTRA, READ ALL ABOUT IT
You can make vegan pizza scrolls by using non-dairy cheese. I’ve made them a few times and they’re pretty dang good, so for any lactose-intolerant little peeps this is a genuinely awesome lunchbox addition, after-school
snack or even dinner.
Recipe via Air Fryer Express by George Georgievski, Published by Plum, RRP $26.99, Photography by Nikole Ramsay.