Pizza Scrolls

Ingredients:

• 1 tablespoon caster sugar
  
• 30g butter
  
• 180mls milk
  
• tin tomato paste (140g)
  
• 2 tablespoons of passata or chopped tomatoes
  
• 2 teaspoons of oregano
  
• 100g ham torn up into pieces
  
• 200g grated mozzarella or cheddar cheese
  
• 3 tablespoons of sweet corn
  
• 300g self raising flour

Equipment:

Serrated Knife, measuring jug, tablespoon, rolling pin, baking sheet, small mixing bowl, large mixing bowl, teaspoon, wooden spoon, non stick parchment paper, spatula 

Method:

Preheat oven to 180C or gas mark 4.

Place flour and sugar in large mixing bowl and use your fingertips to rub the butter into the flour until it looks like coarse breadcrumbs.

Stir in the milk and mix it until it becomes soft and sticky.

Lightly flour your hands and a flat working surface and knead the dough lightly until it becomes smooth.

Using a rolling pin, roll out the dough to form a rectangle that’s roughly 30cm x 40cm, making sure there’s plenty of flour underneath so it doesn’t stick.

Mix the tin of tomato paste with the passata, oregano, salt and pepper.
Spread this tomato sauce all over your pizza base with a spatula.
Top with ham pieces, sweetcorn and cheese.

Starting from the long side, roll up tightly and trim off the ragged edges.

Using a serrated knife, cut the roll into 12 even pieces and put the slices, cut side up in a single layer on a baking tray lined with parchment paper.

Bake uncovered for about 25 minutes or until lightly browned.