Preheat oven to 200°C (400°F) and line a baking tray with non-stick baking paper.

Sift flour, baking powder, and salt into a large bowl.

Rub in butter with your fingertips until the mixture resembles fine breadcrumbs.

Stir in milk with a flat bladed knife until the dough comes together.

Turn the dough onto a lightly floured surface and knead gently.

Divide the dough in half and roll out each portion to a 15cm x 30cm rectangle.

Spread each portion with pasta sauce.

Sprinkle each portion with shredded ham, well-drained crushed pineapple, and grated cheddar cheese.

Roll up each rectangle from the longer side to enclose the filling.

Trim the ends of the rolls if necessary.

Cut each roll into 2cm wide pieces using a lightly floured serrated knife.

Place the scrolls onto the prepared baking tray, leaving space between them.

Bake for 17-20 minutes, or until puffed and golden brown.

Serve the scrolls warm or cold.