Our loaded Pepperoni Pizza Scroll is sure to be a hit in your child’s lunch box! Check out the recipe below, thanks to Australian Woman’s Weekly!

Prep & cook time 40 minutes. Makes 9.

• 2 cups (300g) self-raising flour
• ½ teaspoon bicarbonate of soda (baking soda)
• 1 teaspoon salt
• 50g (1½ ounces) cold butter, chopped coarsely
• ¾ cup (180ml) buttermilk, approximately
• 2 tablespoons pizza sauce
• 2 tablespoons barbecue sauce
• ½ small red onion (50g), sliced thinly
• ½ small green capsicum (bell pepper) (75g), sliced thinly
• 100g (3 ounces) sliced pepperoni, chopped coarsely
• ½ cup (100g) well-drained pineapple pieces, chopped coarsely (see tips)
• ⅓ cup (55g) drained sliced kalamataolives
• 1 cup (120g) pizza cheese

1. Preheat oven to 200°C/400°F. Oil a shallow 22cm (9-inch) square cake pan.
2. Sift flour, soda and salt into a medium bowl; rub in butter. Add enough buttermilk to mix to a soft, sticky dough. Turn dough onto floured surface; knead lightly until smooth. Roll dough into a 30cm x 40cm (12-inch x 16-inch) rectangle.
3. Spread dough with combined sauces; sprinkle with onion, capsicum, pepperoni, pineapple, olives and half the cheese. Roll dough tightly from long side. Using serrated knife, trim ends. Cut roll into 9 slices; place scrolls, cut-side up, in pan. Sprinkle with remaining cheese. Bake about 25 minutes.

Tips: We drained our pineapple and then patted it dry on paper towels to prevent the pineapple making the scrolls soggy. These scrolls are delicious eaten warm or cold. For a meat-free version, replace the pepperoni with thinly sliced swiss brown mushrooms.

You’ll find all your fresh produce at Woolworths.