Easy Lunch Box Scrolls

Our loaded Pepperoni Pizza Scrollis sure to be a hit in your child’s lunch box!


Check out the recipe below, thanks to Australian Woman’s Weekly!

Prep & cook time 40 minutes. Makes 9.


  • 2 cups (300g) self-raising flour

  • ½ teaspoon bicarbonate of soda (baking soda)

  • 1 teaspoon salt

  • 50g (1½ ounces) cold butter, chopped coarsely

  • ¾ cup (180ml) buttermilk, approximately

  • 2 tablespoons pizza sauce

  • 2 tablespoons barbecue sauce

  • ½ small red onion (50g), sliced thinly

  • ½ small green capsicum (bell pepper) (75g), sliced thinly

  • 100g (3 ounces) sliced pepperoni, chopped coarsely

  • ½ cup (100g) well-drained pineapple pieces, chopped coarsely (see tips)

  • ⅓ cup (55g) drained sliced kalamataolives

  • 1 cup (120g) pizza cheese

1. Preheat oven to 200°C/400°F. Oil a shallow 22cm (9-inch) square cake pan.


2. Sift flour, soda and salt into a medium bowl; rub in butter. Add enough buttermilk to mix to a soft, sticky dough. Turn dough onto floured surface; knead lightly until smooth. Roll dough into a 30cm x 40cm (12-inch x 16-inch) rectangle.


3. Spread dough with combined sauces; sprinkle with onion, capsicum, pepperoni, pineapple, olives and half the cheese. Roll dough tightly from long side. Using serrated knife, trim ends. Cut roll into 9 slices; place scrolls, cut-side up, in pan. Sprinkle with remaining cheese. Bake about 25 minutes.


Tips: We drained our pineapple and then patted it dry on paper towels to prevent the pineapple making the scrolls soggy. These scrolls are delicious eaten warm or cold. For a meat-free version, replace the pepperoni with thinly sliced swiss brown mushrooms.