ham and pineapple pizza scrolls
- 2 cups (300g) self-raising (self-rising) flour
- 1½ cups (225g) wholemeal (whole-wheat) self-raising (self-rising) flour
- 1 cup (80g) finely grated parmesan
- 2½ teaspoons baking powder
- 1½ cups (420g) plain thick yoghurt
- ⅔ cup (180ml) light-flavoured extra virgin olive oil
- 1 tablespoon milk, for brushing
- 2 tablespoons tomato paste
- 6 slices (100g) thinly sliced or shaved leg ham
- 1 cup (150g) drained and chopped canned pineapple pieces
- 1 cup (120g) grated cheddar cheese
- sea salt and cracked black pepper
- Preheat oven 180°C (350°F). Line a large baking tray with non-stick baking paper.
- Place the flours, parmesan and baking powder into a bowl and mix to combine. Place the yoghurt and oil into a bowl and mix to combine. Make a well in the centre of the dry ingredients.
- Pour the yoghurt mixture in and mix with a spatula until you have a rough dough.
- Roll or press the dough out between two sheets of baking paper to form a rough 20cm x 35cm (8 inch x 13¾ inch) rectangle.
- Remove the top layer of baking paper. Spread the tomato paste over the dough, using the back of a spoon. Sprinkle evenly with ham, pineapple and cheese.
- Working from the long edge, roll the dough over tightly to enclose the filling and slice into 8 equal pieces.
- Place scrolls in 2 lines on the baking tray, making sure they are touching where the join is so the scrolls don’t unroll when they bake. Using a pastry brush, brush the scrolls with milk and bake for 30–35 minutes or until golden. Allow them to cool on the tray for 10 minutes before serving. Serves 8
Photography: William Meppem
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