Source: Coles Magazine
Makes 8 - Prep 20 minutes - Cooking 30 minutes
Ingredients
2 cups (300g) self-raising flour
100 g butter, chopped
2/3 cup (160ml) milk
1/2 cup tomato pizza sauce
1 cup (120g) Coles Brand Australian Shredded Pizza Cheese
227 g can Dole Pineapple Chunks In Juice, drained
100 g leg ham, coarsely chopped (Vic's note - Obviously omit this)
1/2 red capsicum, finely chopped
50 g cup mushrooms, thinly sliced
Makes 8 - Prep 20 minutes - Cooking 30 minutes
Ingredients
2 cups (300g) self-raising flour
100 g butter, chopped
2/3 cup (160ml) milk
1/2 cup tomato pizza sauce
1 cup (120g) Coles Brand Australian Shredded Pizza Cheese
227 g can Dole Pineapple Chunks In Juice, drained
100 g leg ham, coarsely chopped (Vic's note - Obviously omit this)
1/2 red capsicum, finely chopped
50 g cup mushrooms, thinly sliced
- Preheat oven to 220°C. Line a baking tray with baking paper.
- Place the flour and butter in a large bowl. Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the milk and use a round-bladed knife in a cutting motion to mix until all ingredients are combined and a smooth dough forms.
- Turn the dough out onto a lightly floured surface and gently knead until smooth. Use a rolling pin to roll dough out to a 30cm x 40cm rectangle. Spread evenly with pizza sauce and sprinkle over the cheese, pineapple, ham, capsicum and mushroom.
- Starting from 1 long edge, roll up firmly to form a log. Use a small sharp knife to cut into 8 even portions. Place the scrolls, side by side, on the prepared tray. Bake for 30 minutes or until golden and cooked through. Set the scrolls aside to cool.