Mini Pineapple and Cheese Scrolls

Using dairy and gluten free ingredients, along with fresh Dole pineapple, this simple recipe produces tasty scrolls, perfect for a snack or the lunchbox.

Dole pineapple scrolls

Mini Pineapple and Cheese Scrolls

Course Lunch, Snack
Servings 16 servings


  • 2 sheets dairy and gluten free flaky puff pastry defrosted
  • 2 slices Dole Tropical Gold pineapple, 1.5cm thick
  • 1/4 cup tomato paste
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 2 tbsp onion finely diced
  • 1/2 cup dairy free mozzarella cheese grated


  •  Preheat the oven to 180˚C and line a baking tray with baking paper.
  • Lay the pastry sheets out on a flat surface
  • Remove the skin from the Dole pineapple, core then chop into small pieces. Use some paper towels to soak up excess juice.
  • Mix together the tomato paste,smoked paprika and garlic powder in a small bowl then spoon onto the pastry sheets, leaving an inch along the shortest edge.
  • Evenly spread the pineapple pieces and onion across the paste, then sprinkle the grated cheese over top.
  • Starting from the edge furthest from the empty edge, begin to roll the pastry sheets firmly. Push the final edge into the roll to seal
  • Slice each roll into 8 rounds, then place at least 3cm apart on the baking tray.
  • Bake in the oven for 12-15 minutes or until well puffed and beginning to look golden. Serve hot of the oven or store in a sealed container for 3-4 days.

Recipe provided by Dole

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