Name: Mini pizza torpedoes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 12
Ingredients: 12 "bake at home" bread rolls, split in half lengthways; 1/2 cup (125ml) tomato pasta sauce; 1 1/2 cup (180g) cheddar, coarsely grated; 5 (25g) slices mild salami, coarsely chopped; 10 black olives, pitted, finely chopped; 3 green onions, finely chopped; 100 gram leg ham, finely chopped; 1/3 cup canned crushed pineapple, drained

Ingredients

12 "bake at home" bread rolls, split in half lengthways

1/2 cup (125ml) tomato pasta sauce

1 1/2 cup (180g) cheddar, coarsely grated

5 (25g) slices mild salami, coarsely chopped

10 black olives, pitted, finely chopped

3 green onions, finely chopped

100 gram leg ham, finely chopped

1/3 cup canned crushed pineapple, drained

Method

1.Preheat oven to 200°C (180°C fan-forced).

2.Place roll halves on an oven tray, cut-side-up; spread each half with sauce. Top with half the cheese.

3.Sprinkle 12 roll halves with salami, olives and half the onion. Sprinkle remaining halves with ham, pineapple and remaining onion. Top with remaining cheese.

4.Bake for about 10 minutes or until cheese has melted.

The rolls can be prepared for baking up to 12 hours ahead; keep, covered, in refrigerator. Not suitable to freeze. Not suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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