Lunch Box Scrolls

Cook Time 2 hour plus proving time

Makes 12

Ingredients

3 tbsp passata

200g bacon

150g cheddar, coarsely grated 

4 pineapple chunks, chopped

Pizza dough

1 cup warm milk, plus extra for brushing

1 tsp sugar

1 packet (7g) instant dry yeast

1 tbsp olive oil

2 cups bread flour, plus extra for dusting

1 tsp salt

To Serve

Poppy seeds, to garnish

Method

To make the pizza dough, activate the yeast by mixing warm milk, sugar, and yeast. Let it sit for 10 minutes until foamy.

In a stand mixer, combine flour and salt. Add the yeast mixture and olive oil. Mix on medium for 5–6 minutes until it forms a dough. Roll out into a large rectangle.

Brush the dough with the passata, then top with bacon, cheese and pineapple. Roll into a large log. Evenly cut into 12 scrolls and place into a greased 12-hole muffin tin. Proof for 1 hour, until the scrolls have risen. 

Preheat the oven to 200°C.

Brush the scrolls with milk, then sprinkle with poppy seeds. Bake for 25–30 minutes, until golden and cooked through.