140g ready-made pizza sauce (we prefer the Lucia’s brand) or homemade sauce
200g wafer thin ham
225g can tinned pineapple, well drained and cut into ½ cm pieces
150g mature cheddar, grated
¼ cup torn basil leaves
1 egg, lightly beaten, for a glaze
Preheat oven to fan 180°C (160°C fan-forced). Lightly grease a 12 hole muffin pan or line a baking tray with baking paper.
Place pastry onto a lightly floured surface and roll it out to rectangle 40cm x 30cm.
Spread the pizza sauce over the pastry, leaving a 3cm border along one of the 30cm sides. Arrange the ham evenly on top, scatter over the pineapple, grated cheese and basil.
Starting at the opposite end to the 3cm border, carefully roll the pastry up as tightly as possible. Chill in the fridge for 30 minutes.
Using a very sharp knife, cut 12 equal slices from the chilled pastry log, laying each one in a prepared muffin hole or on prepared baking tray. Brush the tops of each pinwheel with the egg glaze. Place muffin tray in preheated oven and bake for 40 minutes or until pastry puffed and golden. Leave to stand for at least 15 minutes before serving, to allow the cheese to cool.