Pizza Scrolls

These are my favourite snack, and so easy to vary. You can put whatever pizza-type toppings you like: try a Hawaiian with ham and pineapple, or add olives if you like olives, or diced capsicum. I love to freeze a batch and then take a couple with me to uni for lunch - they're thawed by lunchtime and are still super delicious cold.

Makes about 12 or more, depending on how thick you slice them!

Ingredients
1 1/2 cups self-raising flour
30g butter, chopped
1/2 cup milk
2 tablespoons tomato paste or pizza sauce
1 cup grated cheese (I use Colby)
100g salami or ham, finely chopped
1/3 cup semi-dried tomatoes, finely chopped

Directions

1. Preheat the oven to 200 degrees Celcius. Line a baking tray with baking paper. Combine the cheese, salami and tomatoes in a bowl.
   
2. Sift flour into a bowl. Rub butter into the flour using your fingertips until the mixture resembles breadcrumbs. Make a well in the centre and pour milk into the well.
   
3. Mix with a knife until the mixture forms a soft dough. Turn onto a lightly floured surface and knead until smooth.
4. Roll out to a 30cm x 23cm rectangle. Spread tomato paste over the dough. Sprinkle the toppings mixture over the sauce. Roll up like a Swiss roll. Cut into rounds about 1.5cm thick with a serrated knife, taking care not to squash the roll.
   
5. Lay scrolls flat on the prepared baking tray, about 3cm apart. Bake for 12-15 minutes, or until golden brown. Cool completely on a wire rack.

Scrolls will freeze for up to 3 months.

Enjoy!