2 cups self-raising flour
Pinch of salt
2/3 cup milk
1/4 cup sweet chilli sauce
1 cup grated cheese
150g sliced leg ham
225g can pineapple pieces
Preheat the oven to 210 degrees C and lightly grease a baking tray.
Drain the pineapple pieces and allow them to drain further on paper towel while preparing the rest of the elements.
Sift the flour into a mixing bowl. Cut the butter into cubes and add these to the flour. Use your fingers to rub the flour and butter together to form a bread crumb-like texture.
Gradually add the milk and use a knife to fold the milk through the flour and butter to form a dough.
Roll the dough onto a floured cutting board and gently knead it for about 30 seconds until the dough becomes smooth.
Use a rolling pin to roll the dough into a rectangle that is about 4mm thick.
Spread a layer of sweet chilli sauce over the dough sheet. Leave a 2cm strip empty on one of the long side edges. This will be used to stick the finished roll together and hold all of the filling inside.
Coarsely slice the ham, then layer this over the dough as well. Place further layers of pineapple pieces and grated cheese on top.
Begin rolling the sheet from the long side. Roll the sheet up firmly into a log. Brush some extra milk over the 2cm edge that does not contain any filing and press this down to firmly seal the log.
Slice the log crossways into 12 even portions, of about 2-3 cm thick.
Place each slice onto a baking tray. Note here that I lined my baking tray with silver foil - this was a mistake. Oops. When they finished cooking, the cheesy filling stuck to the foil and I had to peel foil from the bottoms. I definitely recommend greasing your baking tray with butter or canola spray instead!
Bake for 20-25 minutes, until golden brown and the pastry sounds hollow when tapped with a knife.
Allow the scrolls to stand for 5 minutes, then cool them on a wire rack. Serve warm, or pop into a lunch box for later.