Pepperoni pizza scrolls
Makes: 8
Prep time: 25 minsTotal time: 
Recipe photograph by Kris Kirkham
Pepperoni pizza scrolls
These irresistible bread swirls use a ready-made bread mix for ease and speed
Makes: 8
Prep time: 25 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
287Kcal
Fat
12gr
Saturates
6gr
Carbs
29gr
Sugars
6gr
Fibre
3gr
Protein
13gr
Salt
1.5gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 x 500g pack white bread mix
- 1 tsp dried mixed herbs
- 1 tbsp olive oil
- flour for dusting
- 150g tomato and herb pasta sauce
- 150g ready-grated mozzarella
- 40g Parmesan, grated finely
- 200g drained roasted peppers from a jar, chopped
- 1 x 100g pack sliced pepperoni
Step by step
Get ahead
Best on the day of baking, or warmed next day (they also freeze well)
- Tip the bread mix into a bowl and stir in the dried herbs. Add the oil then gradually add about 300ml warm water to make the dough. Knead on a lightly floured surface for 5-7 minutes until smooth. Place in an oiled bowl, cover, and leave to rise for 1 hour or until doubled in size.
- Knock the dough back in the bowl, then tip out onto a floured surface and roll out to a rectangle about 20 x 30cm. Spread the pasta sauce over the dough, leaving a narrow border all around the edge. Mix the mozzarella and Parmesan together and scatter about two-thirdsof the cheese all over the dough. Next scatter on the roasted peppers then finally arrange the pepperoni slices on top.
- Roll up from one of the short sides, like a Swiss roll, and pinch the seam closed. Cut into 8 thick slices and arrange cut-side up in a lined baking tin (about 20 x 30cm), quite close together but not touching. Cover and leave to prove for 30 minutes. Preheat the oven to 200°C, fan 180C, gas 6
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Uncover the pizza rolls once they have proved and bake for 15 minutes initially. Scatter the rest of the cheese over the top and bake for a further 15 minutes or until golden and cooked through. Leave to cool for at least 15-20 minutes before serving. Best warm, but also good at room temperature for a picnic.TipVary the ‘pizza topping’ ingredients to suit your taste; try ham and mushroom, or leave out the meat and add some cooked spinach or antipasto artichokes.
