These delicious Moorish little pizza pinwheels are great for snacks and lunchboxes picnics and make the perfect hostess gift to take to a drinks party.

Soft pizza dough rolled up with tasty chutney grated cheese chargrilled peppers and ham make this tasty little delight.

Makes 14 – 16.

Plain flour for dusting

1 x 400g pack of sourdough pizza base or frozen pizza dough, defrosted

3tbs tomato chutney, I used English Provender

150g mature cheddar cheese, grated

250g jarred chargrilled peppers, drained

100g lean wafer-thin ham

2tsp dried mixed herbs

Ground black pepper

Method

Preheat the oven to 200c, Gas 6, 400f

Line 2 baking sheets with baking parchment.

On a lightly floured surface divide the pizza dough into 2 equal pieces and roll each of them into a rectangle measuring about 28cms x 18cms.

Leaving a 2cm clear border along both longer edges of the dough, spread 1 ½ tbs of chutney over each rectangle of dough. Sprinkle with the grated cheese and arrange the chargrilled peppers on top.

Lay the slices of ham over the top sprinkle with the mixed herbs and black pepper, press down lightly to compact the filling.

Starting at one of the longer edges, I found it easier to start at the one nearest to me, roll up the pizza rectangles into a log shape, lightly pinch to other edge of the dough to seal in together so that slices stay together. Cut each log into 7 – 8 slices and arrange on the parchment, repeat with the other rectangle.

👩🏼‍🍳 Chef’s Notes: The easiest way to cut the slices is to use a small sharp serrated knife, slice the log in half, then each slice in half again, until you have 8 pieces.

Bake for 15 – 20 minutes changing the baking trays over form top to bottom halfway through so that they do not burn.

Cool for 5 minutes on a cooling rack before serving or leave to cool completely before packing into an airtight container for up for 2 days.