Pepperoni & Hot Honey Scrolls

There’s something about a warm, golden scroll fresh from the oven that just hits. These pepperoni, hot honey and Stracciatella scrolls are my kind of comfort food, cheesy, a little spicy, a little sweet, and perfect for sharing.

For the base, I used Leggo’s Pizza Passata with Garlic & Oregano, which makes these so easy to throw together because the flavour is already there. It gives the scrolls that rich, herby tomato layer without needing to add a million extra ingredients, which is exactly what you want when you’re making something fun, simple and seriously delicious.

I used a dough recipe by RecipeTin Eats for this one, which I’ll link, then rolled it out and layered it up with the passata, pepperoni and plenty of cheese before slicing it into scrolls and baking until golden. Once out of the oven, I topped them with creamy stracciatella and a drizzle of hot honey, which takes them to another level. You get the savoury, slightly spicy pepperoni, the richness of the cheese, and then that sweet heat over the top, such a good combo.

These are the kind of thing I’d make for a casual lunch, weekend entertaining, or even just to have on hand for when people pop over. They feel a little bit impressive, but they’re actually very low effort thanks to the shortcut of using a really good passata.

If you’re after something crowd-pleasing, comforting and packed with flavour, these are well worth making.

Pepperoni & Hot Honey Scrolls

Makes 8-10 scrolls

Ingredients

• 1 batch scroll dough, I used this one

• 1/2 cup (125g) Leggo’s Squeezy Pizza Passata with Garlic & Oregano

• 150g fontina, thinly sliced

• 100g pepperoni, thinly sliced

• 150g mozzarella, grated

• Olive oil, for greasing

To serve

• 150g Stracciatella

• 2–3 tbsp hot honey, or to taste

Method

1. Prepare the dough
   Make the dough according to the recipe. Once risen, place onto a lightly floured surface and roll out into a rectangle approximately 48 x 28cm.

2. Add the filling
   Squeeze over the Leggo’s Squeezy Pizza Passata with Garlic & Oregano and spread evenly across the dough, leaving a small border around the edges. Place over the fontina, then layer with the pepperoni and finish with the grated mozzarella.

3. Roll and slice
   Starting from the long edge, roll the dough up tightly into a log. Slice into 8–10 even scrolls.

4. Bake
   Arrange the scrolls into a lightly greased baking dish or lined tray, leaving a little space between each one. Bake at 200°C fan-forced for 20–25 minutes, or until golden, puffed and bubbling. 10 minutes before finishing, top each scroll with a dash of passata.

5. Finish and serve
   Spoon over the stracciatella while the scrolls are still warm, then drizzle generously with hot honey. Serve immediately.