Pizza supreme pull apart

Easy, cheesy goodness.

  • 2 hrs cooking
  • Serves 6
  • Print
Make this cheesy pizza bread pull apart for an even easier after school snack. Prep them at lunchtime and cook up ready for afternoon tea.


  • ½ cup (135g) drained canned pineapple pieces, chopped coarsely
  • 2 cups (300g) self-raising flour
  • ½ teaspoon bicarbonate of soda
  • 50 cold butter, chopped
  • ¾ cup (180ml) buttermilk, approximately
  • 2 tablespoons pizza sauce with herbs and garlic
  • 2 tablespoons barbecue sauce
  • ½ small red onion (50g), sliced thinly
  • ½ small green capsicum (75g), sliced thinly
  • 50 grams sliced pepperoni, chopped coarsely
  • 50 grams shaved ham, chopped coarsely
  • 50 grams sliced mushrooms
  • 1½ cups (150g) pizza cheese


  • 1
    Drain pineapple on paper towel.
  • 2
    Preheat a 4.5-litre (18-cup) slow cooker on high for 30 minutes. Line cooker with a piece of baking paper.
  • 3
    Meanwhile, sift flour and soda into a large bowl; using your fingertips, rub in butter. Stir in enough of the buttermilk to make a soft, sticky dough.
  • 4
    Turn dough onto a floured surface; knead lightly until smooth. Flatten into a 25cm x 30cm rectangle. Spread dough with combined sauces; top with red onion, capsicum, pepperoni, ham, mushrooms, pineapple and half the cheese.
  • 5
    Roll up dough, using long side, to enclose fillings. Cut dough into six scrolls. Place scrolls, just touching, cut-side up, in cooker. Sprinkle with remaining cheese. Cook, covered, on high, for 1 hour 30 minutes or until cooked through.
  • 6
    Preheat grill.
  • 7
    Carefully lift scrolls, on baking paper, from cooker; place on an oven tray. Cook under grill for 5 minutes or until browned lightly.


You can use any fillings you like but be careful not to overload the scrolls or they will not cook through.Accompany with a leafy green salad.Not suitable to freeze.

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