Antipasto scrolls

Combine flour, yeast, sugar, salt and half the Parmesan in a bowl. Add water and oil, mix to form a soft dough, adding more water if necessary. Turn out onto a lightly floured surface and knead for 5 minutes until smooth and elastic.

Roll dough into a 40cm x 30cm rectangle. Sprinkle remaining Parmesan over dough, top with ham. Combine Ricotta and pesto and spread over ham, top with vegetables and Pizza Plus. Roll up to enclose filling.

Cut into 12 rounds and place onto a baking paper lined oven tray. Bake at 200°C for 15 minutes, until cooked and golden.

Cook's tip Use your favourite filling combination, such as ham and pineapple for younger children or sun dried tomato and red onion. It's a delicious alternative for school lunches.

Or for a reduced fat Option, try using Perfect Italiano Light Ricotta, as well as char-grilled vegetables.