Last Updated on 21 October, 2025 by Elby | The Tasteful Pantry
This recipe for Pizza Scrolls is a must-try. Made with soft, fluffy dough and packed with ham, olives, gooey cheese and a rich tomato pizza sauce, they’re everything you love about pizza – rolled up into a delicious, golden scroll. If you have leftover Classic Pizza Sauce, you can use this instead of the sauce in the recipe. Want to switch it up? Spread a light layer of Chilli Basil Pesto first then add the toppings.
Whether you’re after a quick lunchbox filler, an easy weeknight dinner, or a crowd-pleasing party snack, these scrolls tick all the boxes. Plus, they freeze beautifully, making them a great make-ahead option for busy weeks.
Other scroll options:
Some of the Benefits of Pizza Scrolls
- Kid-friendly – Perfect for little hands (and grown-up cravings!)
- Customisable – Swap out the ham for salami, or skip the olives if you’re not a fan. But be careful if adding ingredients with a lot of moisture, like pineapple – pat them dry before adding
- Easy and fun to make – Get the kids involved! Cooking is easier when you have helpers 😊
The Components of the Pizza Scrolls and How to Make Them
- Homemade pizza dough
- Quick homemade tomato pizza sauce
- Diced ham
- Pitted olives, sliced
- Grated cheese
Make the dough and let it rise.
Roll the dough into a rectangle on a lightly floured surface.
Spread the pizza sauce evenly over the base.
Top with ham, olives and cheese, layering each ingredient generously.
Roll it up from the long edge, just like a Swiss roll.
Slice into scrolls about 2 cm thick and place them cut-side up on a lined baking tray.
Bake in a preheated oven until golden and bubbling.
Serving and Storage Tips
Serve warm from the oven or pack into lunchboxes for a tasty savoury treat. They’re also a hit on platters at gatherings – just watch them disappear!
Once cooled (if there are any left), store your scrolls in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat in the oven or give them a quick zap in the microwave.
Feedback and More
Did you try the Pizza Scrolls recipe? I would love to hear from you. Why not leave a star rating ⭐⭐⭐⭐⭐ or a comment below to let me know. Cheers, Elby!
If you liked this recipe, check out some of my other tasty snacks. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes.
Pizza Scrolls
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
Dough
- 300 ml milk
- 2 tsp salt
- 490 grams bread flour - see notes
- 2 tsp white sugar
- 2 ½ tsp instant yeast - see notes
- 2 tbsp oil
Sauce
- 120 ml passata
- 1 large garlic clove - peeled
- 1 tbsp tomato paste
- ¼ tsp sugar
- ¼ tsp salt
- ¼ tsp dried oregano
Topping
- 100 grams ham - diced
- 50 grams kalamata olives - pitted, sliced (optional, but definitely recommend)
- 250 grams cheddar cheese - grated
Instructions
Dough
- Combine the bread flour, salt, sugar and instant yeast in a large bowl or the bowl of a stand mixer. Add the lukewarm milk and oil.
- Stand mixer: mix on low speed with the dough hook until the ingredients come together. Knead for approximately 4–5 minutes, using the kneading speed recommended for your mixer, until smooth and elastic. By hand: stir until a rough dough forms, then turn onto a lightly floured bench and knead until smooth and elastic. Hand kneading may take longer. The dough should feel soft and slightly tacky; add extra flour sparingly.
- Shape into a ball and place in a lightly oiled bowl. Cover and leave in a warm spot for approximately 90 minutes, or until doubled in size.
- Blend all the sauce ingredients until smooth. Dice the ham, drain and slice the olives, and grate the cheese.
- Line a baking tray approximately 35 × 25 cm with baking paper. Gently press the air out of the risen dough, then roll it on a lightly floured bench into a rectangle approximately 55 × 20 cm. If the dough springs back, cover and rest briefly before continuing.
- Spread the sauce evenly over the dough, leaving a small strip clear along the far long edge. Scatter over the ham, olives and cheddar.
- Starting from the long edge, roll the dough into a snug log without squashing it. Using a sharp serrated knife and a gentle sawing motion, cut into approximately 20 evenly sized scrolls. Place cut-side up on the prepared tray so they are just touching.
- Cover and leave in a warm spot for 30–40 minutes, or until noticeably risen and puffy. Towards the end of this rise, preheat the oven to 180°C conventional or 160°C fan-forced.
- Bake for 25–30 minutes, until golden and the dough is cooked through in the centre. If the tops brown before the centre is ready, cover loosely with foil and continue baking.
- Leave on the tray for 10 minutes, then transfer to a wire rack. Serve warm, or cool promptly and refrigerate or freeze for later.
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
