Loaded Pepperoni Pizza Whirls

PREP + COOK TIME 40 MINUTES  MAKES 9

HL1000A08 LOADED PEPPERONI PIZZA SCROLLS 02_R1_preview.jpg

300g self-raising flour

½ teaspoon bicarbonate of soda 

1 teaspoon salt

50g cold butter, chopped coarsely

180ml buttermilk, approximately

2 tablespoons pizza sauce

2 tablespoons barbecue sauce

½ small red onion (50g), sliced thinly

½ small green pepper (75g), sliced thinly

100g sliced pepperoni, chopped coarsely

100g well-drained pineapple pieces, chopped coarsely 

60g drained sliced kalamata olives

120g mozzarella

 

1    Preheat the oven to 200°C/ 180°C fan. Oil a shallow 22cm square cake pan.

2    Sift flour, soda and salt into a bowl; rub in butter. Add enough buttermilk to mix to a soft, sticky dough. Turn dough out onto floured surface; knead lightly until smooth. Place between sheets of baking paper and roll into a 30 x 40cm rectangle.

3               Spread dough with combined sauces; sprinkle with onion, pepper, pepperoni, pineapple, olives and half the cheese. Roll the dough tightly from long side. Using a serrated knife, trim ends. Cut roll into nine slices; place scrolls, cut side up, in pan. Sprinkle with remaining cheese. Bake for 25 minutes or until golden brown.