OK, this one’s more for the kids. That’s not to say that they’re not delicious – they are – but I prefer a less dense, carby lunch option most of the time. At over 300 calories per roll, they’re not the most calorie-efficient option in my repertoire. However, the kids and their friends gobble them up, and they’re such a cheap and easy fun alternative to fast food or boring old sandwiches. I make them every now and then during term for the kids to take to school, and more often again during the holidays to throw in a bag with some fruit and snacks for days out, or afternoons at baseball (go the Blue Sox!). They freeze really well, too, so it’s super handy to make a double batch and stash a few for whenever you need them. Oh! And you can definitely fry up some diced bacon instead of the pepperoni with no decrease in deliciousness, but the pepperoni is much easier and my kids prefer the little spicy kick that it provides.
With an almost-teenaged-boy-who-is-growing-like-a-weed in the house, I make them pretty big to try and keep his stomach quiet for more than a few minutes, and find that they’re not too big for the also-won’t-stop-growing 9 year old daughter. You can stretch these out to yield 12 rolls, but we make 8 with no complaints from anyone, ever.
4 cups self raising flour
1 cup grated cheese
180g pepperoni, diced
1/3 cup diced pineapple, drained
500ml butter milk (or whole milk with 2tbs lemon juice, left to sit for about 5 minutes to curdle, which is how I normally do it), plus just a little more for brushing.
- Preheat oven to 180C and line 2 baking trays with baking paper
- In a large bowl, combine flour, cheese, pepperoni and pineapple. Stir to combine.
- Make a well in the centre and add milk. Stir until dough comes together in a craggy ball.
- With damp hands (because the dough is STICKY), shape dough into 8 balls and place on prepared trays.
- Bake for about 30 minutes, until golden on top, and hollow-sounding when tapped.