Ham and Cheese Pizza Rolls (with Olives)
Save Recipe
These ham and cheese pizza rolls are soft, baked scrolls filled with tomato paste, cheese, olives, and chopped ham. Think pizza pinwheels that work just as well for snacks as they do for lunchboxes.
Equipment
- large bowl
Ingredients
- 180 ml (¾ cup) warm water, 120ml cold, 60ml boiling
- 7 g (1 teaspoon) instant yeast, 1 sachet
- 240 g (2 cups) flour, extra for dusting (See Note 1)
- 1 teaspoon salt
- 1 teaspoon caster sugar
- 2 tablespoon extra virgin olive oil, extra for brushing
- 50 g (½ cup) olives
- 200 g (1 ½ cups) ham
- 3 tablespoon tomato paste
- 1 tablespoon oregano
- 100 g (1 cup) mozzarella
Instructions
Prepare
- Mix 240 g (2 cups) flour, 1 teaspoon salt, 1 teaspoon caster sugar, 7 g (1 teaspoon) instant yeast. Add 180 ml (¾ cup) warm water and 2 tbsp extra virgin olive oil, stirring until sticky and combined.
- Lightly dust a clean surface and pour mixture on. Knead by bringing the outside to the inside and rotating ¼ circle for approx. 10 minutes until smooth and it bounces back lightly upon touch.
- Add back into the bowl and lightly oil, cover with plastic wrap and rest for 30 minutes or until doubled.You'll want to make sure this is in a relatively humid environment to help it grow. If it's very cold where you live, put a glass of water in the microwave for 30 seconds, then add the bowl of dough and close the door (this will help with the rise).
- Thinly chop 200 g (1 ½ cups) ham and 50 g (½ cup) olives (if needed)
Make scrolls
- Preheat oven to 200°C (390°F).
- Pour dough back onto a dusted surface then roll into a long rectangle.You'll want it to be relatively thin otherwise it'll end up too bready (as it does expand when cooking).
- Spread 3 tbsp tomato paste and 1 tbsp oregano evenly on the top then add ham, olives, 100 g (1 cup) mozzarella.
- Starting at one end, roll end over into the filling then continue rolling tightly into a log.
- Using a sharp knife slice into even scrolls, and place on a lined tray, slightly touching each other.
Bake
- Brush tops with olive oil or egg wash. Bake at 200°C (390°F) for 18-22 minutes until golden and baked through.
Notes
Storing
Once cooled, store scrolls in an airtight container in the fridge for up to 5 days.
Reheating
Reheat in the microwave for 30–45 seconds (slightly softer), or use an air fryer or oven at 180°C/350°F for 3–5 minutes for a crispier finish.
Freezing
Freeze after baking. They'll last for 2 months. I like to store mine in a single layer in a large ziplock bag (as pictured). That way, it's really easy to grab a couple when I need it.
Nutrition
Calories: 138kcalCarbohydrates: 14gProtein: 6gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 14mgSodium: 433mgPotassium: 103mgFiber: 1gSugar: 1gVitamin A: 113IUVitamin C: 1mgCalcium: 45mgIron: 1mg
Tried this recipe?Please consider Leaving a Review!
