Pizza Pesto Parmesan Prosciutto Scrolls for Blog Party

Woohoo -Say that fast 3 times!  🙂


This month for Blog Party #32- Pizza Party ,Stephanie that amazing Sorceress over at Dispensing Happinessasked us to bring a pizza based appetizer and a beverage of our choice. I chose to make these super easy pizza scrolls and a homemade rootbeer float. Usually we have beer or wine with our pizza but I didn’t have time to whip up a batch of that. Rick has a Chilean Cabernet in the plans but it hasn’t been started yet.

I love Zatarain’s Rootbeer extract for making homemade rootbeer and usually we are making it for a crowd so we go the dry ice method for carbonation. Since this was a small serving I used sparkling Pellegrino instead.  For the pizza scrolls I made my standby pizza dough using the bread-maker on dough setting to mix it. Easy I said…

Pizza Dough

  • 1-1/8 cups of warm water

  • 1-1/2 Tablespoons olive oil

  • 2-1/2 cup all purpose flour

  • 1 cup cake flour

  • 1-1/2 teaspoons salt

  • 1-1/2 teaspoons sugar

  • 1-1/2 teaspoons active dry yeast

Place in the bread maker container in the order given and then select the dough setting. Mine takes about 1-1/2 hours. The dough will be very soft and sticky and you’ll have to knead it on a floured surface a bit after you take it out of the bread-maker. The softness makes it so you don’t break your teeth on these scrolls.

For the scrolls:


Roll the dough out into a long relatively thin rectangle. Spread a little pesto (not too much) over the dough, add a handful of Parmesan cheese and top with thin Prosciutto slices. Roll up starting from a long side. Slice into 1″ pieces and place on a parchment lined baking tray. Bake in a preheated 450F oven for about 11 minutes.


For the float:

In a large soda glass, mix 1 Tablespoon Zatarain’s Rootbeer extract, 4 Tablespoons sugar and 16 ounces of sparkling water. Mix well and add vanilla ice cream. Top off with more sparkling water if needed.

Enjoy and thanks to Stephanie for a great party!



  1. Gabi says:

    LisaRene- Thank you- yes you could absolutely make these in advance- you could even freeze them to pop out for appetizers as needed. thanks on the floor too- Rick does good work 🙂

    Courtney- Thank you!

    Brilynn- I loved your hearty meat and smoked Gouda contribution! Thanks for sampling mine!

    Deborah- Thanks so much!

    Emiline- Thanks I will gladly share the limocello and the scrolls!

    Holly- Let me know how they turn out! Thanks a bunch!


  2. Holly says:

    These look so good! I’m such a fan of all things swirly. I know I’m going to have to try these!

  3. LisaRene says:

    What a great idea! Perfect presentation for a party. I imagine they can be made a bit in advance and kept refrigerated until ready to bake.

    Love your slate floor!

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