Sometimes I’ve got everything organised, the week goes really well and things like these salami pizza scrolls are in the freezer ready to go. Then there are weeks like this one, with birthdays, activities, puppies…and news that needs to be done at the last second…oh and “mum, we need to do a recipe!” What?
So here we were this afternoon between school pickup and dancing drop off making salami pizza scrolls for news for school. Luckily the recipe was simple! Miss 8 (yes, she turned 8 this week!) came up with the fillings.
This really is one to make with the kids, no fiddly dough, no tricky steps, no long wait for the food!
We always slip zucchini into our pizzas, it hides really well and is an awesome flavour. My kids know there is zucchini in there, but they didn’t initially. They called it green cheese.
Salami pizza scrolls are our new favourite! Basically because at our local (AMAZING) pizza place- Postcards from Napoli, they have delicious salami on the kids pizza…
Most of the work on these was done by Miss 8, as you can see from the step by step photos!
Scrolls are always a winner in the lunchbox, we nearly always have some in the freezer, savoury or sweet ready to go! If you would prefer pizza savoury muffins, these are great! Or if you are looking for gluten free pizzas, give these brown rice pizza bases a go!
As with all the scrolls on the blog, these salami pizza scrolls freeze well and defrost easily in the lunchbox! And did I mention that they are also super delicious?
What are you waiting for? Make these with (or without!) the kids today to restock the freezer!
Salami pizza scrolls
- 2 sheets of puff pastry defrosted
- 1 cup of grated cheese
- 6 slices of salami cut into slithers
- 1 zucchini grated
- 1 teaspoon of Italian herbs
- 2 tablespoons of tomato paste
- Preheat your oven to 200 degrees
- Spread the tomato paste all over the pastry.
- Sprinkle the Italian herbs over the pastry.
- Spread the salami over the tomato paste and pastry.
- Spread the cheese
- Spread the grated zucchini.
- Roll the pastry into a log, then cut each log into 8 rounds.
- Spread out on a baking tray and bake for 20 minutes.