Barbecue chicken and pineapple pizza scrolls
30m prep 20m cook makes 12
Perfect the lunchbox, these freezer-friendly pizza scrolls are also budget-friendly at only 80 cents each.
211 calories per serve
Allergens: Recipe may contain gluten, wheat, milk and lactose.
10 Ingredients
1 cup wholemeal self-raising flour
1 cup self-raising flour, plus extra, to dust
85g butter, chilled, chopped
3/4 cup milk, plus 1 tbsp extra, to brush
440g can crushed pineapple in juice
1/4 cup pizza sauce
1 cup shredded barbecue chicken
2 tbsp barbecue sauce, plus extra, to serve
2/3 cup grated pizza cheese
Small fresh flat-leaf parsley leaves, to serve
4 Method Steps
Preheat oven to 220C/200C fan-forced. Grease a 12-hole (1/3-cup-capacity) muffin pan.
Place flours and butter in a food processor. Process until mixture resembles fine crumbs. Transfer to a bowl. Make a well in the centre. Add milk. Stir with a butter knife to form a sticky dough. Turn out onto a well-floured surface. Knead gently until smooth. Using a floured rolling pin, roll out dough to form a 20cm x 40cm rectangle.
Strain pineapple in a fine sieve. Press with the back of a spoon to remove excess juice. Pat dry with paper towel. Leaving a 1cm border on all sides, spread dough with pizza sauce. Sprinkle with chicken and pineapple. Drizzle with barbecue sauce. Sprinkle with cheese. Roll up dough from 1 long side to enclose filling. Trim ends. Cut into 12 equal slices. Place, cut-side up, into holes of prepared pan. Brush with extra milk.
Bake for 15 to 20 minutes or until golden and just firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack. Cool completely. Drizzle with extra barbecue sauce and sprinkle with parsley. Serve.
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