Pizza Scrolls

Endless Possibilities with Yumi’s Sundried Tomato with Olive & Eggplant

Makes 8


2x250g packs store-bough pizza dough
1 x tub Yumi’s Sundried Tomato with Olive & Eggplant
1 cup reduced fat grated cheese
1/3 cup tinned pineapple pieces
Black olives, sliced
½ small, red capsicum, thinly sliced
1 tsp dried oregano


  1. Preheat a fan forced oven to 200ºC.
  2. Combine the dough portions into one ball.  Allow to rest at room temperature before rolling out/stretching to a roughly 20x30cm rectangular shape.
  3. Leaving a 2cm border around the edges, spread half the Yumi’s Sundried Tomato with Olive & Eggplant over the dough.  Sprinkle over the cheese, pineapple, olives and capsicum then sprinkle over dried oregano.
  4. Starting with a long end, roll the dough into a log, enclosing the filling.  Cut into 8 even slices then arrange in an oven-safe dish, leaving a small amount of room for each of the scrolls to rise as they bake.
  5. Bake scrolls for 15-20 mins until golden and dough has cooked through.  Allow to cool completely before serving.
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