Description
These crunchy, cheesy pizza scrolls are made with puff pastry, shredded ham, pizza sauce and grated cheese. Perfect for a quick lunch or snack, and excellent for the lunchbox. We know you’ll be going back for more!
Ingredients
Units
Scale
- 6 sheets of puff pastry, thawed
- 300g shredded ham
- 400g pizza sauce
- 432g pineapple pieces, in juice
- 4 cups shredded tasty cheese, freshly shredded
- 1 egg
Instructions
- Take the pastry out of the freezer and lay it separately on a bench to start to thaw.
- Preheat oven to 200 degrees Celsius (400 degrees Fahrenheit). Line two baking trays with baking paper.
- Using a spatula or the back of a spoon, spread 3 tablespoons of pizza sauce evenly over each puff pastry sheet, leaving about 2cm on one edge to help with rolling it later.
- Evenly place the ham, pineapple, and finally the cheese on top, continuing to leave one edge completely clear of ingredients to roll onto.
- Add the egg and a little splash of water (approx. 1 tablespoon) 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.
- Start rolling the pastry, opposite the black 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.
- Slice into 8 even pieces.
- On two baking trays, place 12 scrolls per tray, ham side up, on their sides. Using the egg wash, brush all over the outside of the pastry.
- Bake for 22 minutes or until golden brown. Repeat the process with the remaining ingredients and cook the remaining 24 scrolls.
Notes
- Try making half the quantity of these if you would like a smaller batch. Simply go to the recipe card and click the 1/2x quantity, and it will convert it for you.
- Prep Time: 16 minutes
- Cook Time: 22 minutes for half batch of 24 scrolls
- Category: Lunch
- Method: Baking
- Cuisine: Australian