Pizza Scrolls

Forget the bakery. Whip these babies up quick sticks and pop them in the lunch boxes, serve them up as an afternoon snack or make a delicious salad and serve as a simple dinner. You can vary the fillings up to suit your tastes....try olives, mushies, capsicum, spinach or anything else that takes your fancy.

This variety is the quintessential Hawaiian complete with pineapple but as I always say - a recipe is simply inspiration - make it your own. Using Professional Baking makes this a breeze and gives you the most amazing golden shine, crunch and puff to your pastry. Like it says....you'll feel like a professional. When you use your Professional Baking setting for any breads and puff pastry recipes you just set the temperature that the recipe specifies (even if it's not made for Combi Steam) and use the same timing too. Always put the food into a cold oven (no preheating) and then start. You will see a Steam Phase happen automatically that will moisten the pastry and make your oven fill with condensation. Your breads and pastries will look a little soggy and sad at first but never fear. Just wait and the magic will happen. Before you know it the Steam Phase will automatically stop and the oven will heat up to your chosen temperature. Then you'll see the puff, crunch and browning happen. When they''re golden brown and gorgeous they're ready. It works for everything from sausage rolls to your favourite chicken pie. You can also use it for any homemade breads or yeast dough treats.

If you don’t have Professional Baking (exclusive to V-ZUG and Wolf CombiSteam ovens) then you can use your Combination Steam setting and get a similar result (see recipe and notes for more information). The good news is they are delicious either way. You won’t be disappointed!!

Hawaiian Pizza Scrolls

Ingredients:

2 sheets frozen puff pastry (just thawed)
1/2 cup canned diced tomatoes
1 tbs tomato paste + 1 tbs (or a little more) cold water
1 tbs dried oregano (or other dried herbs like mixed or Italian)
pinch each of salt & white sugar
1 cup grated tasty or mozzarella cheese
100g good quality shaved ham
1/2 cup pineapple pieces (from a can, drained or fresh)

Method:

Lay the puff pastry sheets on the bench with the plastic on the bottom of each sheet.
Line a baking tray (or two) with baking paper.
Combine the tomatoes, tomato paste, water, oregano, salt and sugar in a bowl. Spread the tomato mix over the pastry leaving an edge about 2cm uncoated.
Lay the ham on top of the tomato and sprinkle over some cheese and pineapple.
Remove the plastic from the one edge and roll up gently and "loosely" towards the uncoated edge.
Brush a little water onto the uncoated edge and continue to roll to enclose the filling and seal creating a spiral shape on the inside with the filling inside.
Cut each roll into 6 even width rounds.
Lay on the tray carefully, open side on the top and bottom, making sure the filling doesn't fall out. Leave space between each one. Place the trays into the cold CombiStam oven.
Select Combination Steam. For variable steam set to 30%. Set the temperature to 210°C Cook for 25-30 minutes or until golden brown and puffy.
Remove and serve warm or at room temperature.

It's really important not to roll these too tightly. The heat and steam won't be able to get in to cook evenly so just be gently. Otherwise, this is a quickie and a goodie. You'll come back to it over and over. For those of you with a gluten intolerance you can buy some decent Gluten Free Puff Pastry these days in good supermarkets so give it a try. Vary the fillings to suit what you have in the fridge/pantry or your taste. Cheddar cheese and vegemite works well or go with mushies, olives, salami and mozzarella. It’s really up to you.

You could even freeze any leftovers and re-heat (Regenerate) or freeze the whole rolls after you roll them and the defrost using Steam at 30°C before baking.

In V-ZUG/Wolf you could also try these using Professional Baking or BakeOMatic - Fresh Aperitif Nibbles - also without pre-heating first. Start with a cold oven. For more information on Professional Baking check out my Cheat Sheets here.

Happy Combi Steaming!

Yours in the kitchen,

The CSQ x