Pizza Scrolls

Use up your leftovers and create a delicious, portable snack! Fantastic for kids!


I wasn’t sure whether I should be relieved these are so filling (or disappointed, cos they are so dang delicious!)

Pizza scrolls 2



  • 1 quantity ‘Simple Spelt Bread’ dough – risen once and set aside (see here)
  • leftover bolognaise mince (choc full of thermie-fied veg)
  • 1 and a half cups of soft cheese of choice (grated in Thermie – a few seconds on Sp 8)
  • Fresh basil, oregano (or whatever you can lay your hands on)



  • Split bread dough into halves and roll out onto lined baking trays (approx 1cm thick)
  • Spread leftover mince over dough (ensure it is quite dry or it will all fall to bits)
  • Sprinkle cheese over the top

Pizza scrolls 1

  • Sprinkle fresh herbs over the top
  • Roll up carefully into a ‘log’ shape
  • If you have time, it’s best to let this refrigerate for a while. I didn’t have time and it still worked – they were just a bit ‘squishy’ 
  • Slice in half. Then slice the halves into half, then slice all four sections in half (you will have 8 pieces in total) 
  • If you have time, leave them in a warm place to rise slightly before baking. (If you don’t, just place them into a cool oven instead of a pre-heated one)
  • Bake until golden brown in a moderate oven




Simple Spelt Bread

photo (2)

Spelt Bread with coconut butter and whole fruit jam – A delicious, wholesome treat


500g white spelt flour

generous pinch of fine celtic / himalayan sea salt

50g extra virgin olive oil

2 teaspoons dried yeast

260g warm water


Place all ingredients in TM bowl (take care not to mix salt and yeast – eg place salt on the bottom, then flour, then yeast, oil and water.) Mix on Sp 6 for 6 seconds.

Knead for 2 minutes and then place in a covered, oiled bowl in a warm place until mixture doubles in size. Knock down and reshape, placing it in a well oiled (lined with baking paper helps) loaf tin.

You have two choices here. You can either allow it to rise a second time, then bake OR you can pop it into a cold oven and it will rise as the oven reaches temperature.

Tap the centre of the loaf as it browns (approx half and hour, depending on depth of the dough). If it sounds hollow, it is cooked.

Allow to cool, then turn out onto a board.



photo (3)

Spelt dough after first rise

This is a great recipe to ‘play’ with. I often grind a combination of buckwheat and quinoa (even millet) and reduce the amount of spelt. It’s best eaten fresh, but toasts beautifully for a few days.

Thanks to Quirky Jo for the original recipe (and for inspiring my inner baker!)

x Ang