Preheat the oven to 180 degrees. Line a tray with baking paper, or alternatively spray with olive oil.

Dice the bacon rashers and cook in a lightly oiled fry pan. Set aside.

Sift the flour and mix the flour, butter and salt in a food processor until it makes crumbs. Alternatively you can place the flour and salt into a large mixing bowl and rub the butter through the flour by hand.

Once the mixture is combined, add the tin of evaporated milk and mix with a knife until a dough forms.

Turn the dough onto a floured surface and kneed it until smooth. Use a rolling pin to roll the dough into a rectangle of approximately 30cm x 24cm, then spread it with the tomato/BBQ paste and sprinkle with the toppings, leaving approximately 1 centimeter clear around the edge.

Once you have finished adding the toppings, carefully start rolling up the dough, starting at the long side. Then use a sharp serrated knife to trim the edges and cut the log into 12 equal slices.

Place the scrolls on the lined baking tray close together and bake for 15 minutes, or until golden.