Gluten free Weet-Bix™ pizza scrolls
Prep
15 min
Cook
15 min
Serves
16
Skill
Vegetarian
Prep
15 min
Cook
15 min
Serves
16
Skill
WholegrainsLunchboxChristmas Gluten FreeSummerHealth SnacksPicnics and SnacksLow in FatLow in SugarLow in SodiumGluten Free
Loaded with the goodness of Gluten Free Weet-Bix™, your little ones will just love these pizza scrolls!
Ingredients
For the quick-dough
For the scrolls
- 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
Nutrition per serving
429 kJ
energy kj
4 g
protein
1 g
saturated fat
1 g
dietary fibre
15 g
carbohydrate
2 g
sugars
221 mg
sodium
Method
- Preheat oven to 190°C (370°F). Line an oven tray with baking paper.
- 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.
- Lightly dust bench and top of dough with
- 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.
- 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.
- 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.
For the quick-dough
For the scrolls
- 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
Nutrition per serving
429 kJ
energy kj
4 g
protein
1 g
saturated fat
1 g
dietary fibre
15 g
carbohydrate
2 g
sugars
221 mg
sodium
- Preheat oven to 190°C (370°F). Line an oven tray with baking paper.
- 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.
- Lightly dust bench and top of dough with
- 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.
- 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.
- 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.