Preheat oven to 210 degrees celsius (fan-forced). Spray a flat non-stick baking tray or a round 23cm springform tin with cooking spray and set aside (see notes).
Sift the self raising flour into a bowl.
Add the butter and rub until the mixture has a breadcrumb-like texture.
Add the milk and mix gently until the mixture forms a dough.
Sprinkle extra flour over a board or flat bench.
Add the dough and knead until smooth.
Roll out the dough to a large rectangle (approximately 5mm thick).
Spread over the pizza sauce, then add the chopped ham, drained pineapple chunks and the grated cheese.
Roll up the dough (starting from one of the long edges) until you have a long tube.
Using a sharp knife, cut the roll into 3cm slices.
Place the slices cut side up onto the prepared baking tray (or springform pan).
Bake for 25-30 minutes or until golden (and hollow sounding when tapped). If the scrolls are over-browning, simply loosely cover with a sheet of foil and continue baking.
Leave on a wire rack to cool and then place into an airtight container at room temperature for up to 2 days or freeze for up to 3 months.