Real Food Recipes

Get inspired in the kitchen with a selection of real food recipes that are easy to prepare, suitable for all the family, and made of wholefoods (products of nature, not industry).

Recent Recipes

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Easy Zucchini Slice
Blue Banana Smoothie
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Hidden Veggie Pizza Scrolls

Hidden Veggie Pizza Scrolls

This yummy pizza scroll recipe from The Veggie Mamais a sneaky but effective way to feed nutritious vegetables to choosy children with a vege-phobia. Try the veggie sauce recipe below, or make you own tasty sauce using the veggie's sitting your fridge. Eat hot out of the oven, or store in the freezer and pack in lunches later in the week. 

1:00

To Prep

0:30

To Cook

8

Ingredients

MED-HARD

Difficulty

6

Servings


Ingredients

HIDDEN VEGGIE SAUCE

  1 jar of passata tomatoes

  1/2 an onion

  1 clove of garlic

  1/4 sweet potato

  1/4 capsicum

  2 mushrooms

  1 small carrot

  1-2 broccoli stalks

  1 rib of celery

  2 pieces of cauliflower

PIZZA SCROLLS

  290ml lukewarm water

  1 packet Dry yeast

  1 teaspoon sugar

  3 cups plain flour

  2 cups tasty cheese, grated

  1-2 cup hidden veggie sauce


Method


HIDDEN VEGGIE SAUCE

Place all the veggie sauce ingredients into a pot and cook till super-soft, season to taste, and puree.

HIDDEN VEGGIE PIZZA SCROLLS

Step 1 To make the pizza dough, add yeast and water with the sugar and let sit for five minutes. In a large bowl, add the flour and the salt. Pour in the water and incorporate the ingredients until they come together - you could do this in a breadmaker and skip the next step.

Step 2 Turn the dough out onto a floured surface and knead until smooth and elastic (about 10 minutes).

Step 3 Put back in the bowl and cover. Leave to rise in a warm place until doubled in volume (half an hour to an hour).

Step 4 Gather your cheese and sauce supplies then punch the dough down and give it a quick knead. Roll out onto a large rectangle on a floured surface, about a centimetre thick.

Step 5 Cover the dough with the veggie sauce. Then add grated tasty cheese right to the edges, but leaving a strip about a centimetre wide down one of the longest sides.

Step 6 Roll up from the widest edge (sometimes I need a spatula or knife to help lift it off the bench if I've been a bit stingy with the flour) until you have a fat little roll.

Step 7 Slice crossways at one-inch intervals and lay them cut side down on a greased baking tray. Bake at about 180C for 10-15 minutes, or until dough is cooked through and browned. Best on the day they're made, but can be frozen.