Gluten free pizza scrolls make a popular kid’s lunch box option. They’re easy to make and you can fill them with your favourite fillings. They’re excellent for using up leftovers.

Makes: 24 muffin-size scrolls

Ingredients

• 1 packet (410g) Crusty Bread Mix
• 2 tbsp oil (40ml) (your choice)
• 1 3/4 cups (440ml) of warm water
• Sachet of dry yeast (included in box)

Notes:

• We do not recommend using an electric mixer for this recipe.
• Filling – whatever filling you like.
• I love to make spinach and Fetta with grated tasty cheese and passata on the base.

Method

1. Preheat your oven to 170°C (190°C fan forced).
2. In a large bowl combine water and yeast and stir to dissolve. Add the oil and crusty bread mix and stir with a wooden spoon until all ingredients are well combined, leave the dough to prove for 10-15 minutes.
3. Dust your bench with flour (rice flour works well), and turn your dough onto the floured surface, lightly dip spatula in oil to scrape out any dough in the bowl.
4. Lightly coat your hands with oil and gently knead for 1-2 minutes.
5. Cut dough in half.
6. Roll the first half out into a rectangle and cover with fillings ¾ of the way along leaving the last ¼ clean from any filling.
7. Roll up your scroll from the filled end to the clean end.
8. You will end up with a nice long log. Cut into 12 equal pieces.
9. Place the pieces into a muffin tray and bake for 18 minutes.
10. Repeat with the second half of the dough.