Super Easy Puff Pastry Pizza Scrolls Recipes

SUPER EASY PUFF PASTRY PIZZA SCROLLS

Steps:

• Preheat oven to 200°C. Cover baking tray with baking paper OR grease with a little oil.
• Spread each puff pastry sheet with 2 Tbsp. each of pizza sauce, leaving a 2cm border on one side. Sprinkle the half the ham over the top of each sheet along with any other toppings.
• Top with the cheese, dividing between both pastry sheets.
• Roll up the pastry leaving the plain edge until last. Brush the edge with a little water and fold to seal.
• Cut each roll into 8 or cut into 1cm rounds and place on the prepared tray, cut side up.
• Bake for 20 minutes or until golden.

SUPER EASY PIZZA SCROLLS

Steps:

• Defrost the pastry slightly.
• Cover pastry sheet with pizza sauce.
• Then cover with salami and cheese.
• Roll up pastry sheet and slice into 1.5cm segments.
• Place on lined baking tray and cook in a very hot oven 220C for 8 minutes or until golden.
• Allow to cool slightly before serving.

PUFF PASTRY PIZZA SCROLLS RECIPE

Steps:

• Prepare an oven tray by lining it with baking paper. Also, preheat an oven to 200°C (400°F).
• Spread the tomato paste using the back of a spoon onto a piece of puff pastry. Leave a 1cm (0.4 in) gap along one edge.
• Next, scatter the baby spinach and ham on top of the tomato paste. Finally, sprinkle the shredded cheese on top.
• Using a pastry brush, spread a little bit of the beaten egg on the gap.
• Begin rolling from the end without the gap and roll towards the gap. Try to roll it reasonably tight without making the toppings squeeze out of the sides.
• Once rolled, cut into about six to eight even pieces.
• Place each slice cut side down onto the prepared tray.
• Bake in the preheated oven for 30 minutes or until golden brown.
• Serve & Enjoy.

QUICKEST PUFF PASTRY

Steps:

• Cut 8 ounces (2 sticks) butter into 1/2 to 1/4-inch dice, place on a plate and refrigerate while preparing remaining ingredients.Measure water and add salt; stir to dissolve and set aside.
• Coarsely dice remaining 4 tablespoons (1/2 stick) butter. Place flour in work bowl of food processor fitted with metal blade; add 4 tablespoons butter and pulse until butter is absorbed -- about ten to twelve 1-second pulses.
• Add remaining butter and pulse once or twice to distribute. Add water and pulse 3 or 4 times, just until dough forms a rough ball. Do not over-process.
• Flour work surface and scrape dough from work bowl. Shape dough into a rough rectangle and place between 2 pieces of plastic wrap. Press dough with rolling pin to flatten, then roll back and forth several times with rolling pin to make a 12 by 18 inch rectangle of dough.
• Peel away plastic wrap and invert dough to floured work surface. Peel away second piece of wrap. Fold dough in thirds in the width, folding the top third down and the bottom third up, to make a 6 by 18-inch rectangle, then roll up the dough from one of the 6-inch ends, making sure to roll end under dough. Press the dough into a square, wrap in plastic and refrigerate 1 hour, or until firm.

PUFF PASTRY PIZZAS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Unroll the pastry, cut into six squares and arrange over two baking trays lined with baking parchment. Use a cutlery knife to score a 1cm border around the edge of each pastry square. Bake for 15 mins, until puffed up but not cooked through.
• While the pastry cooks, make the sauce and prepare your toppings. Mix the tomato purée, tomato ketchup, oregano and 1 tbsp water. Grate the cheese and chop any veg or herbs you want to put on top into small pieces. Set aside.
• Remove the pastry from the oven and squash down the middles with the back of a spoon. Divide the sauce between the pastry squares and spread it out to the puffed-up edges. Sprinkle with the cheese, then add your toppings. Bake for another 5-8 mins and serve.