LOADED PEPPERONI PIZZA SCROLLS

PREP + COOK TIME 40 MINUTES MAKES 9

2 cups (300g) self-raising flour

½ teaspoon bicarbonate of soda

1 teaspoon salt

50g cold butter, chopped coarsely

¾ cup (180ml) buttermilk, approximately

2 tablespoons pizza sauce

2 tablespoons barbecue sauce

½ small red onion (50g), sliced thinly

½ small green capsicum (75g), sliced thinly

100g sliced pepperoni, chopped coarsely

½ cup (100g) well-drained pineapple pieces, chopped coarsely (see cook’s notes)

1/3 cup (55g) drained sliced kalamata olives

1 cup (120g) pizza cheese

1 Preheat 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 a floured surface; knead lightly until smooth. Place dough between sheets of baking paper and roll into a 30cm x 40cm rectangle.

3 Spread dough with combined sauces; sprinkle with onion, capsicum, pepperoni, pineapple, olives and half the cheese. Roll the dough tightly from long side. Using a serrated knife, trim ends. Cut roll into 9 slices; place scrolls, cut-side up, in pan. Sprinkle with remaining cheese. Bake for 25 minutes or until golden brown.