Ham and pineapple scrolls recipe

Ingredients

• 2 1/2 cups (325 g) self-raising flour
• 1 teaspoon baking powder
• Pinch salt
• 55 g chilled butter
• 1 cup (25 0ml) milk
• 1/3 cup prepared pasta sauce
• 120 g shaved ham, shredded
• 440 g can unsweetened crushed pineapple, well drained
• 1 cup (100 g) grated cheddar cheese

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Preparation

• Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Sift flour, baking powder and salt into a large bowl.
• Rub in butter with your fingertips to form fine breadcrumbs. Stir in milk with a flat bladed knife, until dough comes together.
• Tip dough onto a lightly floured surface and knead gently. Divide dough in half and roll out each portion to a 15cm x 30cm rectangle.
• Spread each portion with pasta sauce. Sprinkle each with ham, pineapple and cheese. Roll up from the longer side to enclose filling.
• Trim end if necessary. Cut into 2cm wide pieces with a lightly floured serrated knife. Place onto a prepared tray, allowing room for spreading.
• Bake for 17-20 minutes, or until puffed and golden. Scrolls can be served warm or cold.