Ingredients

• 2 1/2 cups self-raising flour
• 1 teaspoon baking powder
• 1 pinch salt
• 55 g chilled butter
• 1 cup milk
• 1/2 cup pasta sauce
• 120 g shaved ham, shredded
• 440 g unsweetened crushed canned pineapple, well drained
• 1 cup grated cheddar cheese

Instructions

1. Preheat the oven to 200°C and line a baking tray with non-stick baking paper.

2. Sift the flour, baking powder and salt into a large bowl and rub the butter with your fingertips until the mixture resembles fine breadcrumbs; stir in the milk with a flat-bladed knife until the mixture comes together.

3. Transfer the dough to a lightly floured surface and knead gently.

4. Divide the dough in half and roll out each portion to a 15cm x 30cm rectangle.

5. Spread each portion with pasta sauce, sprinkle with ham, pineapple and cheese and roll up from the longer side to enclose the filling.

6. Trim the ends if necessary.

7. Cut into 2cm wide pieces with a lightly floured serrated-edge knife and place the scrolls onto a lightly greased tray, allowing room for them spreading.

8. Bake for 18-20 minutes or until puffed and golden.

9. Serve warm or at room temperature.