Gluten free Weet-Bix™ pizza scrolls

Serves: 16
Prep: 15
Cook: 15

Loaded with the goodness of Gluten Free Weet-Bix™, your little ones will just love these pizza scrolls!

Ingredients

For the quick-dough
  • 3 Weet-Bix™ Gluten Free, finely crushed
  • 1 cup unsweetened Greek yoghurt
  • 1 tbs olive oil
  • 2 tbs water
  • 1 3⁄4 cups gluten free, self- raising flour, plus extra for dusting
  • Pinch salt
For the scrolls
  • 1⁄4 cup tomato puree or pasta sauce
  • 1 cup baby spinach leaves
  • 4 button mushrooms
  • 1⁄2 tsp dried Italian herbs thinly sliced
  • 1⁄2 cup grated mozzarella

Method

  1. Step 1

    Preheat oven to 190°C (370°F). Line an oven tray with baking paper.

  2. Step 2

    To make the dough, combine wet ingredients in a bowl and stir well. Add flour, gluten free Weet-Bix, salt, and stir again. Use your hands to knead mixture in the bowl for about a minute, incorporating any extra flour, to create a soft and pliable dough.

  3. Step 3

    Lightly dust bench and top of dough with

  4. Step 4

    a bit of extra flour. Roll dough into a 24 x 48cm rectangle. With a long edge closest to you, spread puree over the dough, leaving 2cm of dough clear on the opposite long edge.

  5. Step 5

    Layer spinach and mushrooms over the sauce, sprinkle with cheese and herbs. Roll the topped dough away from you to enclose filling, pinch the seam to seal.

  6. Step 6

    Slice roll into 3cm thick rounds, place cut side down on the prepared tray. Bake for 15–18 minutes, until golden and cooked through. Cool on tray for 5 minutes then move to a rack to cool completely, serve warm or at room temperature.

  7. Step 7

     

Tips

  • Remember to always check the label of each ingredient to ensure it is gluten free.

Featured recipes

1950's choc n’ roll slice

Blockbuster berry bars

Avocado dip