One of North Nomad’s daily conversations with me is about the stuff he reads on Reddit. From what I understand from my girlfriends, Reddit is also a popular discussion piece with their male companions. The only difference between the males seems to be their hobbies – some discuss cycling on Reddit, some discuss Bitcoin on Reddit (a la North Nomad), some discuss internet gaming on Reddit.
This time, North Nomad shows me food he’s seen on Reddit. This is definitely a new Reddit topic for him. They look like pizza scrolls I used to see at Baker’s Delight in Australia, but loaded with pepperoni. North Nomad is quite taken with the look of these and politely enquires as to whether he can have this for dinner one night. There are no instructions, just photos, but they look easy enough to whip up.
Easy is not how I should have described them given my aversion to baking and anything to do with rising dough. I’d forgotten how disastrous my earlier attempts at pizza making have been. In any event, they come out tasting good, but aren’t as pretty or symmetrical as the ones in the Reddit photo!
Pasta Sauce Ingredients:
- 1 tbsp of Earth Balance butter (or any other good nut or olive oil butter)
- 1 can of crushed tomatoes
- 1 crushed garlic clove
- ¼ cup of chopped white onion
- 1/8 tsp of salt and 1/8 tsp of cracked black pepper
- 1/8 tsp of sugar
- 1/8 tsp of dried oregano
- 1 tbsp of freshly chopped basil (or 1/3 tbsp of dried basil, if you don’t have any fresh basil to hand. Dried herbs pack more of a punch than fresh ones, so you need to be careful with using much less)
- ½ tbsp. of olive oil
- Melt butter
- Saute onions and garlic until soft. (1-2 mins, depending on your cooktop)
- If using dried spices, add them now (otherwise add basil at the end with the olive oil after you’ve removed the pan from the heat) with a pinch of the salt.
- Add crushed tomatoes and sugar.
- Turn the heat to high until it starts bubbling, then turn to medium low and cook for about 10 minutes.
- Remove from the heat.
- If you’re using fresh basil, add it now with the olive oil. Season with the rest of the salt and pepper.
Makes: 3-4 cups
5 mins prep, 10 mins cooking time.
If you were using this for pasta, rather than these pizza scrolls, I would also add 1 large tomato, chopped, when cooking the crushed tomatoes.
Pizza Scrolls Ingredients
- Prepared dough from super market. I cheated and bought mine from Loblaw’s in Toronto. We’re in the midst of packing and moving house so I let myself cut some corners this time!
- If you’d rather make your dough yourself (particularly if you have a wheat allergy or aversion), there’s a great basic pizza dough recipe at Not Quite Nigella’s blog.
- Toppings: pepperoni slices, shredded mozzarella & pasta sauce. I don’t make the scrolls for myself, instead having a whole wheat tortilla based pizza. Just for a giggle at how different we are, here are my toppings: shredded broccoli florettes, sliced red onion, tomato slices & pasta sauce, & daiya cheese shredded cheddar.
Pizza Scroll Steps
- Preheat the oven to 400 degrees Fahrenheit/205 degrees Celsius.
- Line a baking tray with parchment or baking paper, and spray with olive or canola oil, or brush with butter.
- Flour a dry surface so you can roll out your dough
- Roll out dough with hands or rolling pin until it’s to your desired thinness. This took me a long time with the store bought dough and didn’t end up nearly as evenly thin as I liked. I suspect using a rolling pin would have helped.
5. Spread out as much pasta sauce as you like – I used about 4 tablespoons.
6. Sprinkle as much cheese as you like on your sauce – I used about 3 handfuls.
7. Pepperoni your scrolls! I placed three pieces abreast over the entire dough.
8. Roll up the dough into a log shape.
9. Slice log into 2-3 cm wide scrolls.
10. Place scrolls on parchment paper, top with a little pasta sauce and more cheese.
11. Bake for 30 mins.
Makes: 9 scrolls.
If you’re better at your dough consistency than I am, I suspect you’d get double the scrolls.
15 mins prep, 30 mins cooking time
You can connect with South Nomad, Jessica over at Google+.