Scrolls two ways - savoury and sweet

Sometimes a get on a bit of a baking binge. I really like being able to take one recipe and get more than one thing out of it. Like taking a basic batter and make more than one cake or a universal muffin recipe and getting more than one type of muffin. It gives more options and I don't know why it just appeals to the multi-tasker in me.

One the weekend I decided to make pizza scrolls for the lunch-boxes this week. I cheated and made a quantity of bread dough in the bread machine using a bread mix that had been lurking there forever. (A bit of a tip but if you do that use fresh yeast...yeast expires and expired yeast means no rise and that's not what you want)

Then we halved the bread dough and made pizza scrolls with one half and choc-chip scrolls with the other. There is so much sugar in a choc-chip scroll that nobody needs a sweet dough with them in my opionion.

So this week the first few days my daughter and husband had savoury scrolls as their main lunch item and on Thursday and Friday they will have a sweet scroll. Easy.

A scroll is made by taking a sqaure of dough, covering it with filling, rolling jelly-roll style and slicing. In the US they call them cinnamon rolls...in Australia we used to put he jam-filled ones in acirle and call them Chelsea Buns.

Here's my version

Pizza Scrolls
1/2 quantity of bread dough
1/4 cup tomato paste
100g chopped tinned pineapple
125 chopped ham
1 cup grated mozarella

1. Roll dough into a rectangle
2. Spread with tomato paste, leaving a 1cm boarder. Cover tomato paste with other topping.
3. Roll. Jelly roll style. Cut and arrange in baking pan. Let rise in a warm place. bake moderate oven about 30 minutes.

Choc Chip Scrolls
1/4 cup softened butter
1/4 cup brown sugar
1 cup choc chips
1 teaspoon of cinnamon.

1. Roll into  rectangle.
2. Spread with butter, leaving a 1cm boarder. Cover with other toppings.
3.  Roll. Jelly roll style. Cut and arrange in baking pan. Let rise in a warm place. bake moderate oven about 30 minutes.