Friday, January 30, 2009

Hawaiian pizza scrolls

Makes 12 scrolls

* 2 cups self-raising flour
* 30g butter, chilled, chopped
* 3/4 cup milk
* 1/4 cup tomato paste
* 1/2 cup grated tasty cheese
* 100g Primo shaved ham, chopped
* 225g can pineapple pieces, drained

1. Preheat oven to 200°C. Line a baking tray with baking paper. Sift flour into a large bowl. Add butter. Using fingertips, rub flour into butter until mixture resembles fine breadcrumbs. Make a well in the centre.
2. Add milk to flour mixture. Using a knife, mix to form a soft dough.
3. Roll dough out between 2 sheets of baking paper to a 20cm x 30cm rectangle. Spread tomato paste over dough, leaving a 3cm border along one long end. Top with cheese, ham and pineapple.
4. Roll up dough from one long end to form a Swiss roll. Place on a board, seam side down. Cut into 12 rounds.
5. Place scrolls, just touching, cut side up, on prepared tray. Bake for 15 minutes, or until golden and cooked through. Cool for 5 minutes on trays.

Notes & tips
Tip: Freeze scrolls in a single layer from the end of step 4 for up to 3 months. Bake from frozen for 20 to 22 minutes at 200°C, or until golden and cooked through.
Variation: For cheese and Vegemite scrolls, spread dough evenly with 1/3 cup Vegemite. Sprinkle with 3/4 cup grated tasty cheese. Follow steps 4 and 5 above.

Super Food Ideas - Page 26
Recipe by Tracey Rutherford


Post a Comment

Related Posts with Thumbnails


Blog Archive


Recipe Blogs - BlogCatalog Blog Directory blog search directory Food & Drink Business Directory - BTS Local Food & Drink blogs Chefs Blogs Listed in LS Blogs the Blog Directory and Blog Search Engine Powered by  MyPagerank.Net Msn bot last visit powered by MyPagerank.Net Yahoo bot last visit powered by Add to Technorati Favorites