Hawaiian Pizza Scrolls

It uses a scone recipe which is then rolled into a log and cut into individual pieces. What you fill it with is up to you. You could go kid friendly as we have done here with the traditional Hawaiian or go fancy with addition of cheeses, vegetables and meats with any flavour combination you enjoy. The original recipe calls for pizza sauce as the base - we do not have anything so fancy this week so we used tomato sauce and it was fine. You could also use chutney or relish, or a thick rich tomato base. Do not scrimp on the sauce - this helps with the dryness of the scroll, as does a little extra cheese. These would be so lovely to accompany a flavoursome soup as well.

2 cups self-raising flour (300 g)
1 pinch sea salt
butter, cut into cubes (90 g)
⅔ cup milk (160 mL)
all-purpose flour, unbleached
¼ cup pizza or tomato sauce (60 g)
1 cup cheddar, coarsely grated (80 g)
leg ham, sliced, coarsely chopped (100 g)
1 can pineapple pieces, drained on paper towel (225 g)
extra milk, to brush
½ cup cheese, grated

Preheat Oven to 410°F (210°C/190°C fan, Gas Mark 6).

Prepare oven tray with a quick spray of cooking spray and baking paper (best method for getting paper to stick.).

Prepare your grated cheese, drained and sliced pineapple and sliced ham and set aside.

Add flour and salt to a medium bowl.

Chop your butter into small pieces and add to the flour.

Begin to rub the butter into the flour with your fingers, until the flour resembles fine breadcrumbs and no large pieces of butter remain - this can take a good few minutes so be patient.

Pour the milk into the flour mixture and using a round ended butter knife begin to cut through the flour until the milk begins to combine.

Flour your bench and tip out the ingredients and gently knead to combine. Roll out your dough into a rectangle approximately 1.5 cm in height - approx. 40x30 cm.

Cover in tomato sauce, add cheese, ham and pineapple and any other vegetables or herbs you are using.

Begin tightly rolling from one of the longest edges ensuring the mixture stays in the roll and keep the roll tight until you reach the end - you can dab a little milk along the last edge so that the roll sticks to itself whilst cutting.

Once you have a log formed - begin to slice 2 cm portions and pop on the tray. Top with a little additional grated cheese.

Cook for 18 minutes or until golden brown.

Remove from oven, serve warm or cold. Store in an airtight container in the fridge for a few days.