Pepperoni pizza scrolls
Makes: 8
Prep time: 25 minsTotal time: 
Recipe photograph by Kris Kirkham
Pepperoni pizza scrolls
These irresistible bread swirls use a ready-made bread mix for ease and speed
Makes: 8
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
287Kcal
Fat
12gr
Saturates
6gr
Carbs
29gr
Sugars
6gr
Fibre
3gr
Protein
13gr
Salt
1.5gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 1 x 500g pack white bread mix
- 1 tsp dried mixed herbs
- 1 tbsp olive oil
- flour for dusting
- 150g tomato and herb pasta sauce
- 150g ready-grated mozzarella
- 40g Parmesan, grated finely
- 200g drained roasted peppers from a jar, chopped
- 1 x 100g pack sliced pepperoni
Step by step
Get ahead
Best on the day of baking, or warmed next day (they also freeze well)
- Tip the bread mix into a bowl and stir in the dried herbs. Add the oil then gradually add about 300ml warm water to make the dough. Knead on a lightly floured surface for 5-7 minutes until smooth. Place in an oiled bowl, cover, and leave to rise for 1 hour or until doubled in size.
- Knock the dough back in the bowl, then tip out onto a floured surface and roll out to a rectangle about 20 x 30cm. Spread the pasta sauce over the dough, leaving a narrow border all around the edge. Mix the mozzarella and Parmesan together and scatter about two-thirdsof the cheese all over the dough. Next scatter on the roasted peppers then finally arrange the pepperoni slices on top.
- Roll up from one of the short sides, like a Swiss roll, and pinch the seam closed. Cut into 8 thick slices and arrange cut-side up in a lined baking tin (about 20 x 30cm), quite close together but not touching. Cover and leave to prove for 30 minutes. Preheat the oven to 200°C, fan 180C, gas 6
- Uncover the pizza rolls once they have proved and bake for 15 minutes initially. Scatter the rest of the cheese over the top and bake for a further 15 minutes or until golden and cooked through. Leave to cool for at least 15-20 minutes before serving. Best warm, but also good at room temperature for a picnic.
Tip
Vary the ‘pizza topping’ ingredients to suit your taste; try ham and mushroom, or leave out the meat and add some cooked spinach or antipasto artichokes.
