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+ servings
Savoury scrolls on a copper wire rack.

Pizza Scrolls | Ham, Cheese & Pineapple

The easiest pizza scrolls recipe ever!! NO proving time and just 10 minutes prep time. Freezer-friendly, perfect for lunch boxes and kid-approved!
5 from 5 votes
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Course: Snacks
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 16 scrolls
Calories: 171kcal

Equipment

  • Thermomix (optional)
  • Oven

Ingredients

  • 300 g (2 cups) self raising flour
  • 90 g butter cold and chopped
  • 150 g (150ml) milk
  • 4 tbs (60g) pizza sauce see notes
  • 120 g ham sliced or shaved, roughly chopped
  • 250 g pineapple chunks drained well and roughly chopped
  • 80 g (1 cup) cheddar cheese grated

Instructions

Conventional Method

  • 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.

Thermomix Method

  • 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).
  • Place the cheese into the Thermomix bowl and grate on Speed 9, 10 seconds. Set aside. Wash and dry the bowl. 
  • Place the self raising flour and butter into the Thermomix bowl. Mix on Speed 6 for 6 seconds.
  • Add the milk and knead for 2 minutes.Sprinkle extra flour over a board or flat bench. Roll out the dough to a large rectangle 5mm thick.
  • Spread over the pizza sauce, then add the shaved 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.

Notes

RECIPE NOTES & TIPS
Ingredients Info
  • self-raising flour – or make your own by sifting 1 teaspoon of baking powder through every 1 cup of plain flour
  • butter – salted or unsalted butter is fine to use. Ensure the butter is cold (directly from the fridge) before using.
  • milk – my preference is full fat milk, however you can use skim milk if you prefer
  • pizza sauce – you can use storebought pizza sauce (I generally use Leggos brand but any is fine) or make your own. If you prefer, you can substitute the pizza sauce for tomato sauce, BBQ sauce or sweet chilli sauce
  • ham – any shaved or sliced deli ham is fine to use. Chop the ham into small pieces
  • pineapple chunks – use canned pineapple chunks that have been drained well. Chop into smaller pieces before using
  • cheese – I recommend using either grated cheddar, tasty or mozzarella cheese
 
More Recipe Tips
Type of baking tin/tray - I recommend using either of the following options:
  1. A flat rectangular baking trays (approximately 30cm X 45cm)
  2. A 23cm round springform tin
A regular cake tin isn’t suitable for cooking scrolls as the sauce and cheese will stick to the bottom making it difficult to remove from a cake tin. You can avoid this by using a flat tray and lifting the scrolls off with an egg flip. Alternatively, you can remove the sides from a springform tin and lift the scrolls up using an egg flip.
Puff pastry substitution - If you don't want to make your own dough, can can use puff pastry instead. You will need 2-3 sheets of puff pastry, top with the fillings and roll up as per the recipe. You will need to reduce the cooking time.
Cooking time - The length of cooking time will depend on the thickness of the dough. Cook for around 25-30 minutes (check after 15 minutes). If the scrolls are overbrowning, pop a sheet of foil over the top and continue to bake until golden and firm on the top (they’ll still be soft in the middle).
Storing & freezing - These scrolls can be stored in an airtight container at room temperature for up to 2 days. Alternatively, freeze for up to 3 months.

Nutrition

Calories: 171kcal | Carbohydrates: 17g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 197mg | Potassium: 91mg | Fiber: 1g | Sugar: 3g | Vitamin A: 251IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 1mg