Savoury Bread Scrolls using leftover Herbed Pizza Dough (with Garlic, Herbs and Cheese)

I really dislike wasting food in the kitchen, so I’m always looking for ways to repurpose leftovers into something comforting and worthwhile.  I’ve always liked the idea of “cook once, eat twice”, using what is already in the fridge/larder to create something completely different rather than letting good food go to waste.  Not only can it help keep costs down a little, but it often leads to some of the most satisfying and creative meals.

The dough used for these savoury bread scrolls was based on the dough taught in my Foundational Breadmaking Course, where I explore how one simple dough can be adapted and repurposed in different ways at home. For this particular batch, I had added herbs and a little semolina to the dough when making homemade pizza at the weekend.

The leftover dough had been wrapped well and stored safely in the fridge for a few days until I was ready to use it again.

Before using the dough, I removed it from the fridge, knocked it back gently, and allowed it to come back towards room temperature for around an hour and a half before rolling and stretching it out.

While the dough rested, I prepared the filling using garlic, dill fronds, parsley and garlic chives freshly picked from my garden. These were finely chopped before adding grated parmesan, low-moisture mozzarella (rather than fresh mozzarella stored in liquid which requires draining), and a small amount of melted butter.

Once the dough had been rolled and stretched out, I spread the filling over the surface before carefully rolling the dough lengthwise into a log shape and pinching the seam to seal.

The ends were trimmed before cutting the dough into 8 equal pieces.

The scrolls were placed cut-side down onto a parchment-lined baking tray and baked in a preheated oven at 200°C for approximately 18 minutes until golden and crisp around the edges.

As soon as they came out of the oven, I brushed them lightly with a little melted butter and allowed them to cool slightly before trying one. Which then very quickly became two… and possibly three 😉 Suffice to say, they did not last long.

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Ingredients

• 250g Leftover herbed pizza dough

• 1x small Garlic Clove

• 15g Dill fronds

• 15g Parsley

• 15g Garlic chives

• 20g Parmesan cheese, grated

• 60g Mozzarella cheese (low-moisture), grated

• Melted butter

• Salt and Freshly Ground Black Pepper

• Flour for dusting work-surface

Method

1. Remove the dough from the fridge and allow it to come towards room temperature.

2. Prepare the herb and cheese filling by finely chopping the garlic clove, dill fronds, parsley and garlic chives. To this, add the grated parmesan, mozzarella and a small drizzle of melted butter and mix until well combined.

3. Lightly dust some flour on a clean surface and roll and stretch the dough into a rectangle. (approx 30cm x 20cm)

4. Spread the filling evenly over the dough.

5. Lengthwise, roll tightly into a log and gently pinch to seal the seam.

6. Slice into 8 pieces.

7. Place onto a parchment lined tray and bake at 200°C for approximately 18 minutes.

8. Brush lightly with melted butter once baked and allow to cool slightly.