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Barbecue chicken and pineapple pizza scrolls recipe
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Elevate lunch with budget-friendly, freezer-friendly pizza scrolls for just 80 cents each.
Ingredients:
  • 150.00 gm wholemeal self-raising flour
  • 150.00 gm self-raising flour, plus extra, to dust
  • 85g butter, chilled, chopped
  • 193.13 gm milk, plus 1 tbsp extra, to brush
  • 440g can crushed pineapple in juice
  • 62.50 ml pizza sauce
  • 250.00 ml shredded barbecue chicken
  • 45.20 gm barbecue sauce, plus extra, to serve
  • 165.00 ml grated pizza cheese
  • Small fresh flat-leaf parsley leaves, to serve
Instructions:
  • Preheat the oven to 220C/200C fan-forced and generously grease a 12-hole muffin pan (1/3-cup-capacity).
  • Combine flours and butter in a food processor until mixture is fine crumbs. Transfer to a bowl and make a well in the center. Add milk and stir with a butter knife to form a sticky dough. Turn out onto a floured surface and knead gently until smooth. Roll out with a floured rolling pin into a 20cm x 40cm rectangle.
  • Strain pineapple in a fine sieve, pressing with the back of a spoon to remove excess juice. Pat dry with paper towel. Spread dough with pizza sauce, leaving a 1cm border on all sides. Sprinkle with chicken and pineapple, then drizzle with barbecue sauce and top with cheese. Roll up dough tightly from one long side to enclose the filling. Trim the ends and cut into 12 equal slices. Place the slices, cut-side up, in the prepared pan and brush with extra milk.
  • Bake until golden and just firm to touch, 15 to 20 minutes. Let it rest in the pan for 5 minutes, then transfer to a wire rack to cool completely. Drizzle with extra barbecue sauce, sprinkle with parsley, and serve.

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