The wheels can be made in advance and gently reheated.
ingredients
makes 16
2 cups self rising flour
2 - 3 tablespoons butter, chopped
1/2 cup milk
4 tablespoons tomato paste (tomato puree)
2 small onions, finely chopped
4 pineapple slices, finely chopped
6 1/2 ounce sliced ham, shredded
3/4 cup Cheddar, grated
2 tablespoons finely chopped fresh parsley
method
1. Preheat the oven to moderate 180°C (350°F). Brush 2 baking trays with oil. Sift the flour into a bowl, add the butter and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs. Make a well and add almost all the milk. With a flat-bladed knife, mix with a cutting action until the mixture comes together in beads. Gather into a ball and turn onto a lightly floured surface.
2. Divide the dough in half. Roll out each half on baking paper to a 8 x 12 inch rectangle, about 1/4 inch thick. Spread the tomato paste over each rectangle, leaving a 1/2 inch border.
3. Mix the onion, pineapple, ham, Cheddar and parsley. Spread evenly over the tomato paste, leaving a 3/4 inch border. Using the paper as a guide, roll up the dough from the long side.
4. Cut each roll into 8 even slices. Place on the tray and bake for 20 minutes, or until golden. Serve warm.
