Preparation time:15 mins Cooking time:15-20 mins Serves: Makes 12 Slices
Preheat the oven to 180°C and line a 23cm cake tin with non-stick paper.
To a large bowl add the self-raising flour and butter. Using your fingers rub the butter into the flour until the mixture resembles breadcrumbs. Add the milk and mix to form a dough. Knead the dough for 2 minutes, then set aside.
Place a frypan over medium heat and add the bacon. Cook for 3 minutes stirring occasionally, or until crispy. Remove from the heat and leave to cool.
Drain the juice from the pineapple and dice into small pieces. Squeeze some of the remaining juice from the diced pineapple.
Place the dough on to a lightly floured bench and roll out to a 30x40cm rectangle. Spread the Beerenberg Caramelised Onion over the dough, and sprinkle with bacon, pineapple and cheese. Roll the dough to achieve a 40cm log. Using a serrated knife, trim the edges, and cut into 12 even slices. Lay the scrolls flat in the prepared tin. Bake for 15-20 minutes, or until golden. Allow to cool in the tin.