Ham and pineapple pizza roll recipe

Method

1. Stir together the pizza base mixes and make up to pack instructions. Tip out onto a lightly floured surface and knead for 5 mins or until smooth and elastic. Transfer to an oiled bowl and coverwith a clean tea towel. Leave to rise for 30 mins or until doubled in size.
2. Knock back the risen dough and turn out onto a lightly floured surface. Roll out to a 30 x 35cm rectangle, with a long side facing you. Preheat the oven to gas 7, 220°C, fan 200°C, and put a large baking tray inside to heat up.
3. Spread 6 tbsp pizza sauce over the dough, leaving a 2cm border at the bottom and edges, and 4cm at the top. Scatter over the mozzarella, followed by the pineapple and ham. Brush the borders with beaten egg.
4. Fold over the left and right edges of the rectangle by about 4cm, then roll up the dough from the bottom to the top. Carefully transfer to a large sheet of baking paper and onto the preheated tray, making sure the seal is at the bottom. Brush all over with beaten egg, then use a sharp knife tomake 6 horizontal scores across the top.
5. Bake for 25 mins or until golden brown and cooked through. Leave to cool for 5 mins, then slice into 6 pieces. Heat the remaining pizza sauce in themicrowave or in a small pan to warm through, then serve alongside the pizza rolls for dipping. The rolls will keep in the fridge for 1-2 days.

• See more Bank holiday crowd pleasers

• Freezing and defrosting guidelines

  Freeze unbaked, defrost before baking. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.