Hawaiian pizza scrolls

These tasty Hawaiian pizza scrolls are made with crunchy puff pastry, shredded ham, pizza sauce and grated cheese. Perfect for a quick lunch or snack, and excellent for lunchboxes.  We know you’ll be going back for more!

WHY YOU’LL LOVE THIS RECIPE:

• Tasty and sweet (thanks to the pineapple)
• Cheap
• Perfect for lunchboxes
• Freezer friendly
• Only 6 ingredients

LOOKING FOR MORE ONE-HANDED, ON THE GO RECIPES? TRY THESE:

• Egg Muffins
• Homemade Mini Pizzas
• Homemade Sausage Rolls
• Freezer Breakfast Muffins

INGREDIENTS TO MAKE HAWAIIAN PIZZA SCROLLS:

• Puff pastry – We have used Pampas puff pastry.
• Shredded ham – Shredded or sliced ham will work.
• Pizza sauce – We have used Leggo’s brand, although you can use any of your favourite brands, homemade or even tomato paste or pasta sauce; Use what you have!
• Pineapple – You can use slices, chunks or pieces and chop them into smaller pieces.
• Cheese – We have used tasty cheese here, hand-grated for a better texture, and it melts nicer. You could also use cheddar.
• Egg – We have used an egg wash with a pastry brush to coat the outside of the scrolls, helping them brown and achieve the great crunch you’re after.

HOW TO MAKE HAWAIIAN PIZZA SCROLLS:

1. Take the pastry out of the freezer and lay them individually on a bench to start to thaw.
2. Preheat oven to 200 degrees Celcius (400 degrees Fahrenheit)
3. Using a spatula or the back of a spoon, spread the pizza sauce evenly over the puff pastry, leaving about 2cm on one edge to help with rolling it later.
4. Evenly place the ham, then the pineapple, and lastly the cheese on top, still leaving one edge completely clear of ingredients to roll onto.
5. Add the egg and a tiny dash of water to a small bowl, whisk with a fork and using a pastry brush, paint down the blank side of each piece of pastry with the egg wash.
6. Start rolling the pastry, opposite the blank side, and continue to roll as tightly as possible, until it fully covers the egg wash at the other side. Slightly crimp down where the pastry joins to help it stay together.
7. Slice into 8 even pieces.
8. On two lined baking trays, place 12 scrolls per tray, ham and cheese side up. Using the egg wash, brush all over the outside of the pastry.
9. Bake for 22 minutes or until golden brown! Repeat with the other half of the remaining ingredients until all are cooked. Enjoy!!!

VARIATIONS:

• If you don’t have any eggs on hand or cannot eat them, use some milk and brush lightly over the outside of the pastry before baking. You also don’t need to baste the outside of the pastry before baking: it still gets nice and crunchy, although it may not brown up as nicely.
• You can cut the scrolls as wide as you like, just add some extra cooking time to make sure they are cooked through.
• Try chopped capsicum, sliced ham, pepperoni, salami, and different cheeses.
• Try pasta sauce, tomato sauce, or tomato paste in place of pizza sauce.
• Skip the pineapple if you don’t like it or don’t have it on hand and are still keen to make these!

EQUIPMENT NEEDED:

• Pastry brush
• A sharp knife
• Two baking trays
• Baking paper
• Spatula

TIPS:

• Be generous with the pizza sauce and cheese, so it won’t end up dry and will be packed with flavour.
• Use the plastic backing of the puff pastry to help roll your scrolls nice and tight. Unwrap bit by bit of the backing, and this will keep rolling them firmly.
• Preheat the oven before placing the scrolls in; this makes sure they come out nice and crunchy and are cooked through.
• If you have all sheets of puff pastry thawed and are still waiting for the second batch of scrolls to go in the oven, I recommend putting the pastry in the fridge so it keeps cool and doesn’t start to go too soft, where it’s hard to work with and doesn’t cut or roll nicely.
• Try making half the quantity of these if it’s going to be too much. Simply go to the recipe card and click the 1/2x quantity, and it will convert it for you.

HAVE YOU TRIED THESE HAWAIIAN PIZZA SCROLLS? PLEASE LEAVE A STAR REVIEW AND COMMENT BELOW WHAT YOU THOUGHT!

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