Ingredients

  • 1 x 400 g roll puff pastry, defrosted
  • 125 ml (½C) Rhodes Tomato, Basil & Origanum
  • 120 g thick slices of ham, cut into small cubes
  • 1 x 440 g can Rhodes Pineapple Pieces in Light Syrup, drained
  • 10 ml dried Italian herbs
  • 250 ml (1 C) grated cheddar cheese
  • 1 egg, lightly whisked

Method

  1. Unroll the puff pastry and spread the surface with the Rhodes Tomato, Basil & Origanum.
  2. Top with the ham, Rhodes Pineapple Pieces, dried herbs and grated cheese.
  3. Roll up the pastry and using a sharp knife, cut into slices.
  4. Arrange the slices on an oiled baking sheet and brush with the egg, then bake in a preheated oven at 200°C for 20 minutes or until the pastry is puffed and golden.
Cooking Tip

Add your signature touch. Try garlic and chilli – or better yet – experiment with all the flavours of your favourite pizza.

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