Ham, Cheese & Pineapple Pizza Pinwheels
Whip up these Ham, Cheese & Pineapple Pizza Pinwheels for a simple, tasty lunchbox filler. A golden, cheesy snack that's always a hit.
Ingredients
- 100 grams shaved ham, sliced
- 225 grams canned pineapple pieces, drained
- 1 cup grated mozzarella
- 1/4 cup tomato paste
- 2 cups self raising flour
- 1 pinch salt
- 75 grams butter, cold and cut into cubes
- 3/4 cup milk
- 100 grams shaved ham, sliced
- 225 grams canned pineapple pieces, drained
- 1 cup grated mozzarella
- 1/4 cup tomato paste
- 2 cups self raising flour
- 1 pinch salt
- 75 grams butter, cold and cut into cubes
- 3/4 cup milk
- Step 1 of 6Preheat the oven to 200ºC (180ºC fan-forced). Line a baking tray with baking paper.
- Step 2 of 6Sift the flour and salt into a large bowl. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs. Add the milk and mix together with a knife until a soft dough forms.
- Step 3 of 6Turn the dough onto a lightly floured board and lightly knead it until the dough is smooth. Roll the dough out into a rectangle approximately 35 cm x 25 cm.
- Step 4 of 6Spread the tomato paste over the dough, leaving a 1cm gap around the edge. Cover with ham, pineapple and cheese. Brush the edge of the dough with a little milk.
- Step 5 of 6Roll the dough up lengthwise to form a log. Cut the log into 12 even slices, approximately 2cm thick. Place the pinwheels on the baking tray.
- Step 6 of 6Bake the pinwheels in the preheated oven for 20 minutes or until they are golden brown. Remove from the oven and cool on a rack.
Method
- Step 1 of 6Preheat the oven to 200ºC (180ºC fan-forced). Line a baking tray with baking paper.
- Step 2 of 6Sift the flour and salt into a large bowl. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs. Add the milk and mix together with a knife until a soft dough forms.
- Step 3 of 6Turn the dough onto a lightly floured board and lightly knead it until the dough is smooth. Roll the dough out into a rectangle approximately 35 cm x 25 cm.
- Step 4 of 6Spread the tomato paste over the dough, leaving a 1cm gap around the edge. Cover with ham, pineapple and cheese. Brush the edge of the dough with a little milk.
- Step 5 of 6Roll the dough up lengthwise to form a log. Cut the log into 12 even slices, approximately 2cm thick. Place the pinwheels on the baking tray.
- Step 6 of 6Bake the pinwheels in the preheated oven for 20 minutes or until they are golden brown. Remove from the oven and cool on a rack.
Method
- Step 1 of 6Preheat the oven to 200ºC (180ºC fan-forced). Line a baking tray with baking paper.
- Step 2 of 6Sift the flour and salt into a large bowl. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs. Add the milk and mix together with a knife until a soft dough forms.
- Step 3 of 6Turn the dough onto a lightly floured board and lightly knead it until the dough is smooth. Roll the dough out into a rectangle approximately 35 cm x 25 cm.
- Step 4 of 6Spread the tomato paste over the dough, leaving a 1cm gap around the edge. Cover with ham, pineapple and cheese. Brush the edge of the dough with a little milk.
- Step 5 of 6Roll the dough up lengthwise to form a log. Cut the log into 12 even slices, approximately 2cm thick. Place the pinwheels on the baking tray.
- Step 6 of 6Bake the pinwheels in the preheated oven for 20 minutes or until they are golden brown. Remove from the oven and cool on a rack.