Pizza Rolls

INGREDIENTS (Makes around 16 nuggets)

• 420 g (3 cups) Self-raising flour 
• 260 g (1 cup + 1 tbsp) Milk
• Seasoned tomato sauce
• Any flavorful cheese of your choice
• Beaten egg
• Bread crumbs or cracker crumbs

Self raising flour substitute:

• 420 g (3 cups) All-purpose flour + 4 tsp baking powder 

DIRECTIONS

1. In a large bowl, mix the self-raising flour and milk.
2. On a surface, knead the dough for about a minute or until it comes together.
3. If the dough seems dry, you can add an additional splash of milk.
4. Divide the dough in two equal parts and wrap well the dough you won't be using immediately.
5. Roll out the first dough thinly (it should be as thin as pie crust) into  a square shape. If the dough pulls back, cover in plastic wrap and allow the gluten to relax.
6. Using a knife, gently trace an outline of the pizza nuggets in the dough.
7. Add the tomato sauce and shredded cheese.
8. Lightly brush the sides of the nuggets with a beaten egg.
9. Roll out the second piece of dough and place it onto your nuggets. Seal the edges tightly pressing down with your hands.
10. Using a pizza cutter cut out the nuggets. Seal the edges of the nuggets with a fork and toss the nuggets in the beaten egg and then coat the nuggets in bread crumbs.
11. Bring the oil to 170 °C (340 °F) and fry the nuggets in batches until golden.
12. Serve with extra sauce on the side.

TIPS

• The uncooked nuggets can also be stored in ziplock bag in the freezer.
• Try different fillings! But remember a little filling goes a long way.
• Remember to roll out the dough thinly. The nuggets puff up as you fry them.