Luscious Pizza Scrolls
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes +1 hour rising
Cooking time: 25 minutes
For dough
- 2 cups flour (plus extra for rolling)
- 1 teaspoon salt
- 250g/8.83ozs. butter, cold and cubed
- 2/3 cup iced water
For filling
- 4 tablespoons tomato paste
- 4 tablespoons tomato sauce
- 200g/7ozs. chilli coated salami, sliced very thinly
- 2.5 cups grated mozzarella and cheddar cheeses
- 180g/6ozs. black olives, sliced
Step 1 - Make the pastry. Add the flour, salt and butter to a large food processor and process to become breadcrumbs. While the processor is going, trickle in the ice water until it starts to come together. Empty out onto a floured surface and form a ball of dough. Roll out into a long rectangle. Fold it over four or five times like you were folding a business letter. Roll out to a long rectangle again and roll it out like a Swiss roll. To watch a video of this take a peek here.Cover with clingfilm and rest for 1 hour.
Step 2 - Preheat oven to 200C/400F. Oil a lamington or brownie tin (about 20x30cms). Add more flour to the surface and roll out to become a large rectangle about 40x50cms. You don't have to be exact but you do want a rough rectangle (don't worry about the edges, we can trim those off) and you want the dough to be thin but not break.
Step 3 - Mix the tomato paste and sauce together and spread across the dough reaching to the edge. Top with the cheese and then layer the salami and black olives. Starting from the longest side in front of you, roll it up carefully to make a large log. Cut off the end pieces (they're a cook's treat ;)). Cut into 1 inch pieces and place cut side up on the tin. Bake for 25 minutes or until golden brown.