Sun-Dried Tomato & Bacon Scrolls
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Sun-Dried Tomato & Bacon Scrolls
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| Servings | Prep Time |
| 12scrolls | 25minutes |
| Cook Time |
| 25minutes |
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Ingredients
- 2cups Self-Raising Floursifted
- 1tbsp Caster Sugar
- 60g Butterchilled and cut into small cubes
- 1cup Milk
- 1/4cup Sun-Dried Tomato Pesto
- 1cup Pizza Blend Cheeseshredded, or a 3 cheese mix
- 3rasher Short Cut Bacondiced
- 2tbsp Chivesfinely chopped
Instructions
- Pre-heat a fan forced oven to 180°C (350°F).
- Add flour, caster sugar and butter to a medium mixing bowl.
- Rub butter into the flour until combined.
- Add milk to the bowl and stir to mix through. The dough will become very sticky.
- Turn the dough onto a well floured surface and knead dough until well combined. Make sure your hands are also well floured.
- Using a rolling pin, roll dough into a rectangle shape approx 30cm v 40cm.
- Spread the sun-dried tomato pesto over the dough.
- Sprinkle the bacon and cheese over the top of the pesto.
- Starting from the long side, roll the dough as tightly as you can. You may need to do this slowly with the help of a knife if the dough sticks to the surface.
- Trim the ends if needed, then slice the roll into about 12 slices.
- Place each slice, flat onto a shallow bacon tray, that is lined with baking paper.
- Place in oven and bake for approx 20-25 minutes.
- Remove from oven and serve.