Cheesy pizza scrolls

Author: Georgia Rickard

Photographer: Ian Wallace

Serves: 12

Time to make: 1 hr

Ingredients

More weights & measures

1 cup wholemeal flour

1 cup plain flourall purpose flourX

1 teaspoon baking powder

30g reduced-fat spread

¾ cup skim milk

¼ cup no-added-salt tomato paste

½ x 410g can corn sweetcornXkernels

1 medium carrot, grated

1 small courgettezucchiniX, grated

100g frozen pre-chopped spinach, thawed, drained

1 cup freshly grated reduced-fat cheese

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Instructions

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1 Preheat oven to 180ºC. Line a baking tray with baking paper. In a bowl mix flours and baking powder and rub in spread until it resembles breadcrumbs. Stir in milk and mix to make dough. Knead with hands until smooth.

2 Roll dough into a 30cm-40cm rectangle. Spread with tomato paste. Cover with vegetables and only some cheese. Keep a handful of cheese in reserve to use later.

3 Roll dough up from the long side to form a long roll. Slice into 12 even pieces and place on prepared baking tray (flat-side up). Sprinkle with the remaining cheese and bake for 30 minutes.

Variations

Make it gluten free: Use gluten-free flours, baking powder and tomato paste.

Nutrition Info (per serve)

Calories 141 cal

Kilojoules 590 kJ

Protein 7 g

Total fat 5 g

Saturated fat 2 g

Carbohydrates 20 g

Sugar 2 g

Dietary fibre 3 g

Sodium 150 mg

Calcium 130 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.