Friday, 1 March 2013

EASY BREAKFAST PIZZA SCROLLS


As a person who spends most of the day in the kitchen, I am always on the lookout for kitchen paraphernalia. I am more keen now, more than ever, because I try to find props for this blog.

I was given the chance to try out an online kitchen shop called ProCook. I chose a few things from their extensive line. The aubergine (love the colour!) oven to table dish and the one piece silicone palette knife are now my new favourite kitchenware. 

The wide range of top quality products cater to all kitchen needs: tablewarecookwarebaking, kitchen accessoriesI love that the designs are all classy and classic which means that these hard wearing products will never go out of style. The items come with clear information and dimensions as well as good visuals. The price is their "selling point". All products are sold lower than high street prices. I'm sold.

To try out the oven to table bakeware, I decided to make easy breakfast pizza scrolls. Making this is literally child's play as the recipe come's from a kid's cookbook.



My kids, when they were actually kids, shared my love for collecting cookbooks. Cooking was one of the activities we enjoyed doing together. There are a number of recipes that we've used time and time again because they were easy and delicious and always produced perfect results. 

This pizza scroll recipe adapted from The Austaralian Women's Weekly Kid's Cooking cookbook was one of my son's favourites. We all liked it too and varied the filling according to what we felt like eating. There is no kneading involved in making these scrolls. The crust is more like pie crust but with a more tender texture. A brief whiz in a food processor is all it takes to make it.

These pizza scrolls has the makings of a breakfast but it can be an anytime snack or part of a meal. You can use any filling, sweet or savoury, according to your preference.


Ingredients for the filling:

8 rashers of smoked streaky bacon, cut into lardons
2 cloves garlic, chopped
3/4 c. fresh sausage meat
2 tbsps. tomato puree/paste
1/2 tsp. salt
1/2 tsp. sugar
3/4 c. cheese
8 basil leaves, torn
2 tbsps. melted butter

Method:

Preheat the oven to 350° F/180° C.

Heat up a frying pan. When hot, add the bacon lardons. Sauté until it renders fat and starts to colour. Add the garlic and cook for 1 minute. 

Add the sausage meat and break it up using a slotted spatula. When cooked, add the tomato puree, salt and sugar. 

Set aside and leave to cool. 

Prepare the dough.


Roll the dough on a floured board to a square sheet measuring about 12" x 12".

Spread your meat mixture on top of the rolled dough. Save 3 tbsps. of the cheese and scatter the rest over the meat. Lastly, top with the torn basil leaves.

Roll tightly like a jelly roll. Divide this log into 8 pieces and arrange on a greased dish or baking pan. I used a 25 cm. x 16 cm. (10' x 6") baking dish but you can use any baking pan or sheet.

Bake for 30-40 minutes until browned and crisp. Brush with the melted butter and sprinkle with the remaining cheese. Bake further just until the cheese melts. Serve hot.

Ingredients for the dough:

2 c. flour
2 tsps. sugar
1/4 tsp. salt
2 tsps. baking powder
1/4 c. butter, diced
1/2 c. milk

Method:

Mix the flour, sugar and salt in a food processor. Add in the butter and pulse until the mixture resembles breadcrumbs. With the motor running, gradually add the milk. Mix until the mixture starts to clump together. When it forms big granules, it is ready. Take out of the processor and form into a ball.

To mix by hand, combine the dry ingredients in a bowl. You can use a pastry blender or your hands to rub in the butter (it has to be soft if you are going to use your hands). Slowly add in the milk while mixing with a fork. Form into ball.



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11 comments:

  1. Hi Adora
    I loves this....because at times I really do not know what to have for breakfast and this got me going for a new menu breakfast list. Do you think I can freeze up some of the rolls and bake it other days?

    ReplyDelete
    Replies
    1. Hi Mel. You can bake them until medium brown and before freezing individually. Brush with butter and sprinkle more cheese (if you want) to reheat.

      Delete
  2. Hi Adora! Interesting pizza srolls! I like that we can add whatever fillings that we love... What about the texture of the dough? Soft like a typical cinnamon bread roll?

    I like the ProCook kitchenware that you used here... You mean they sponsored? Do they want a Singapore food blogger to help to promote their items? Haha... :D

    ReplyDelete
    Replies
    1. Hi Alvin. I'm sure you can whip up an Asian twist to this. The original recipe has a softer dough but we prefer a crustier texture like this. It is crisp on the outside but with a tender crumb.

      Delete
  3. This is lovely, Adora. I was just thinking of making some quick pizza rolls, and looking for a no-knead dough. Will try this soon, thanks :)

    ReplyDelete
  4. I really need to check out that source for kitchenware! Sounds like the price is right and it looks like there are some fun colors! When I saw the picture of the pizza rolls I had a flashback to some pizza rolls that my mama use to make. I loved them, and why I have never made them - I don't know. I don't have her recipe so thanks SO much for sharing this one. These rolls look just like my mom's. I can even smell them. :)

    ReplyDelete
    Replies
    1. Hi MJ. I think Procook does have a US version. I love their products. I hope these are like the rolls that your Mom used to make.

      Delete
  5. Hi! I’m new follower of your blog and would like to invite you to join me at my weekly Clever Chicks Blog Hop:

    http://www.the-chicken-chick.com/2013/03/clever-chicks-blog-hop-24-and-three.html



    I hope you can make it!



    Cheers,

    Kathy Shea Mormino

    The Chicken Chick

    ReplyDelete
  6. Those look so good........Thank you for sharing with the Clever Chicks Blog Hop this week; I hope you’ll join us again!


    Cheers,
    Kathy Shea Mormino

    The Chicken Chick

    http://www.The-Chicken-Chick.com

    ReplyDelete
  7. Your scrolls are amazing Adora! Of course, I couldn't make them as beautifully as you did, so I turned mine into a calzone of sorts and posted about it. I totally linked back to you though because this was awesome! Thanks for the delicious recipe! Cheers!

    ReplyDelete

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