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Puff Pastry Pizza Scrolls
These puff pastry pizza scrolls with sopressa and provolone are one of my favourite crowd-pleasers. I roll up buttery puff pastry with spicy sopressa salami, rich provolone cheese, and a smear of pizza sauce for that classic pizza flavour. Baked until golden and crisp, they’re perfect for parties, lunchboxes, or lazy Friday nights. They’re quick to make, easy to love, and always disappear fast – I never manage to keep leftovers, no matter how many I bake.
Ingredients
- 125g sopressa salami, thinly sliced
- 75g provolone cheese, grated
- 2–3 sheets of puff pastry, thawed
- 1 egg, beaten well (for egg wash)
- 1/3 cup pizza sauce
Instructions
- Preheat your oven to 190C.
- Place one sheet of puff pastry on a chopping board.
- Spread 1–2 tablespoons of pizza sauce over the pastry, leaving about a 1/2 inch border along both long edges - this gives the filling room to spread as you roll.
- Lay 3-4 slices of sopressa across the sauce, then scatter a handful of grated provolone over the top. Gently press the cheese down a little to help it all hold together once rolled.
- Starting from one of the long edges, roll the pastry up tightly into a log. As you roll, the sauce and cheese will naturally spread toward that empty edge - that's exactly what you want!
- Use a sharp knife to cut the roll into scrolls about 3/4 inch/2cm thick. Place each scroll flat onto a non-stick baking tray, leaving a little space between them for puffing up. Brush the sides lightly with egg wash.
- Bake in the preheated oven for 25 minutes, or until the pastry is puffed and golden.
- Remove from the oven and let the scrolls cool slightly on a wire rack before serving (if you can wait).
Notes
Nutrition Information:
Yield:
30Serving Size:
1Amount Per Serving: Calories: 59Total Fat: 4.3gSaturated Fat: 1.5gTrans Fat: 0gCholesterol: 19mgSodium: 122mgCarbohydrates: 2.4gFiber: 0gSugar: 0gProtein: 3g
Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.
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Puff Pastry Pizza Scrolls
When Takeaway Always Lets You Down… Again
Look, we all know gluten-free pizza sucks. Either offensively expensive or just… ick. But that doesn’t stop me from craving it like some kind of chaos goblin with no impulse control. These Puff Pastry Pizza Scrolls with Sopressa and Provolone were born out of one of those “I need pizza now but refuse to be disappointed again” moods. I couldn’t face another cardboard textured base or throw away $27 on what might be a saucy regret. Honestly, sometimes even Domino’s feels like a gamble, and that’s saying something.
So I made my own version. Not a pizza exactly, but a flaky, cheesy, rolled-up scroll of joy that’s even better. It’s now my go-to when I want pizza vibes without the anxiety of what did I just potentially waste $35 on. Especially on a Friday, when I want something cosy and a bit cheeky, but still cheaper than takeaway and without having to Google every ingredient to check if it’s going to murder my gut (yay celiac!). I just pull a sheet of pastry from the freezer, layer it up, roll it, egg wash it (because obviously I want a glossy golden finish), and bake. Then it’s straight to the sofa, pyjamas on, Superstore queued up. Dina is a queen, and so are these scrolls.
That buttery crunch with the salty sopressa and oozy provolone is everything I want from pizza, but wrapped up in something flakier and more fun. And no soggy cardboard base. I feel like these are what pizza scrolls always wanted to be, but never quite managed.
The Process
Spread 1–2 tablespoons of pizza sauce over the pastry, smoothing it out with the back of a spoon so it reaches all the corners. Just leave a half-inch border along both long edges – trust me on this one. It gives everything a bit of breathing space when you roll it up and stops the filling from escaping like a runaway cheese train.
Lay 3–4 slices of sopressa across the sauce in a single layer. You want a good spread so that every bite gets a bit of that rich, savoury goodness. Overlapping a little is totally fine – we’re not here for restraint. This was the last batch I made and I may have accidentally eaten a couple of slices of sopressa as I cooked which is why there’s only three here – OOPS!!
Now grab a handful of grated provolone and scatter it generously over the sopressa. Don’t worry about being too precise – it’s meant to look a little rustic. Once it’s all on there, gently press the cheese down with your hands just a touch. This helps keep everything snug when you roll, like tucking in a cheesy little blanket.
Starting from one of the long edges, begin rolling the pastry up tightly into a log. Take your time and keep the roll nice and firm so it holds its shape. If a bit of cheese or sauce tries to escape, just press it back in like no one’s watching.
Use a sharp knife to cut the log into scrolls about 2cm thick – roughly the width of a thumb. A gentle sawing motion helps keep everything intact, especially if your pastry’s on the softer side.
Place each scroll cut-side up onto a non-stick or lined baking tray, giving them a bit of space to puff up as they bake. About a finger-width between each scroll should do it. Then, grab your whisked egg and give the sides a quick brush – it’ll help them bake up all golden and glossy like they’ve just come back from a holiday in the oven.
A Moment of Honesty
To be honest, I didn’t want to cook for a long time. Grief, heartbreak, the general life stuff – it all just sucked the joy out of it. My fridge became a shrine to condiments, and I was eating mainly takeaways. But slowly, quietly, I started finding my way back to the kitchen. I couldn’t tell you the exact moment it happened, but I think these scrolls were part of it. They were easy. Delicious. And they felt like me again.
Also, can we just acknowledge something? Over the past year, I drank too much wine. You know I’m always honest here. It didn’t ruin my life or relationships, thank goodness, but it definitely messed with my health, my appetite, and my bank account. I was drinking five or six nights a week, usually a bottle, sometimes two. It wasn’t addiction. It was anxious attachment. I’d say “not tonight,” and then my brain would start screaming about how wine was the only way we were going to get through the evening. And for a while, I gave in.
But then I started replying to myself – fine, I want a glass of wine, but I also want to eat proper food without calorie guilt, not develop diabetes, and not turn this into something I can’t undo. It wasn’t just about wine, either. I had to start healing the reasons I latch onto things when I’m hurting. It’s been a big year of self-love and self-healing. Because yes, I want to eat all the glorious food in the world, but I also don’t want to eat my feelings.
Ingredients Breakdown
This one’s all about quality over complexity. You really don’t need much. First up – the pastry. I always have SimplyWise gluten-free puff in the freezer. It’s honestly the only GF pastry I’ve found that doesn’t taste like misery. If you’re not gluten-free, just go for something buttery and flaky. I mean, if you’re going to eat pastry, it might as well be good, right?
Then we’ve got the sopressa. I buy it fresh from the deli, not the pre-packaged stuff. It’s got more flavour, better texture, and that perfect little bit of oily goodness that makes the whole thing taste more like a proper pizza. You want slices that aren’t too thick or they won’t roll properly, but thick enough to hold their own against the cheese.
Speaking of cheese, I use provolone. It melts beautifully and stays put while you’re rolling, unlike mozzarella which loves to slide right out the second it gets a bit warm. You can find it in most supermarkets these days. And finally, pizza sauce. I usually have a half-used jar knocking about in the fridge. Nothing fancy, just something rich and tomatoey. Add a bit of egg wash on top for that golden finish, and you’re set. That’s it, no fuss no mess, just easy, cheesy, scroll-shaped happiness that always hits the spot.
