Shared from Australian Pork, this tasty pull-apart bread recipe is adapted to incorporate flavoursome Tassie-made Ziggys ham. Share at a party or pack into lunchboxes.
At a glance
Ingredients
4 cups self raising flour
Pinch of salt
1 tsp sugar
1 1/2 cups warm water
1 tbsp olive oil
1/4 cup pizza sauce
1 cup pineapple pieces
150g Ziggys Sliced Virginian Ham, roughly chopped
1 cup grated matured cheese
1 egg yolk to glaze
Method
Preheat your oven to 190C.
In a bowl, sprinkle the yeast over the combined warm water and sugar and allow the mixture to sit in a warm place until the mixture foams. This should take approximately 10-15 minutes.
In another bowl, sift the self-raising flour and salt into a large mixing bowl and make a well in the centre.
Pour the yeast mixture into the well and stir in the olive oil. Mix together, adding a little extra water as needed to form a soft dough.
Turn the dough out onto a floured board and knead for 3-4 minutes.
Roll the dough into a large rectangle that is approximately the size of an A3 piece of paper, 1cm thick.
Spread the dough with pizza sauce evenly over the entire surface. Sprinkle the surface with pineapple pieces, ham and grated cheese.
Roll the dough into a large pinwheel shape as you would a spring roll. Cut the dough into 3-4 cm wide pieces and place each piece into a large shallow baking dish close together.
Cover the scrolls with air tight cover and allow the scrolls to sit in a warm place until double in size (30 minutes approximately).
Glaze the scrolls with beaten egg yolk and place in the preheated oven for 12-15 minutes, until the scrolls are golden and cooked.
Serve hot or cold with soup or for lunch with ham and salad.
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