Step 1

The first step I did to start of making the scrolls was to make the base. I used Nadia Lims recipe which is very easy to make.

Ingredients

1 cup (250ml) warm water

1 tablespoon active dried yeast

1 teaspoon sugar

1 tablespoon olive oil

400g high-grade flour or plain flour

1 teaspoon salt

Method

1. To make pizza dough, put the water in a mixing bowl and add the yeast and sugar. Stir gently. Stand in a warm place until the yeast has dissolved and the mixture is frothy. Mix in olive oil.

2. Place flour and salt in a large mixing bowl. Add the yeast mixture and mix well to form a dough – there may be some flour left over in the bowl once you’ve formed the dough, this is fine. If your dough is too sticky, just add a little more flour to it. Knead the dough on a lightly floured surface for 10 minutes until smooth and elastic, then place in a lightly oiled bowl. Cover with a tea towel and place in a warm place to rise until doubled in bulk (about 40 minutes).

3. Once it has risen, knock back the dough by gently punching it. It’s now ready to use

Step 2

Ingredients

Marmite

½ - ¾ cup chutney or relish (e.g. tomato relish, or a fruit chutney)

100 - 150g, chopped ham or 1 cup cherry tomatoes (cut in half, with the seeds squeezed out)

1 ½ cups grated cheese (e.g. Tasty, Colby, Edam, grated mozzarella)

1 egg, whisked, or 2 tablespoons milk, for brushing

Method

1. Preheat the oven to 200degC and line a large oven tray with baking paper.

2. Cut pizza dough in half and use a rolling pin to roll each piece into a large rectangle (about 30cm x 25cm) on a lightly floured surface.

3. Spread each piece of dough with chutney, then top with ham/tomatoes and sprinkle over cheese.

4. Carefully roll up each piece of dough lengthways (like a Swiss roll) to form two long logs. Cut each log into 8-10 pieces and arrange, cut-side up, in a spiral on baking tray. Brush the tops and sides with egg or milk and bake for 20-25 minutes until puffed and golden.

More photos!