Savoury Scroll
Makes about 16 slices
4 cups self-raising flour
60g butter, cut into pieces
1 cup milk
1 cup water
Filling
1/3 cup pasta sauce
1/2 cup grated cheese
1/4 cup grated parmesan cheese
2 mushrooms, finely chopped
1 tomato, finely chopped
1 rasher rindless bacon, finely chopped
1/2 capsicum, seeds removed, chopped
4 green onions, chopped
- Sift flour into a large bowl. Add butter. Rub in lightly using fingertips .
- Combine milk and water. Make a well in dry ingredients. Pour in liquid all at once, reserving about 2 tblspns for glazing.
- Mix quickly to a soft, sticky dough using a bread and butter knife. Do not over-mix .
- Turn onto a lightly floured surface (use self-raising flour). Knead lightly and quickly. Press or roll out to form a rectangle, about 1.5cm thick .
- Spread with pasta sauce. Sprinkle evenly with combined cheeses, mushrooms, tomato, bacon, capsicum and onion. Roll up as for a Swiss roll .
- Place on a greased baking tray. Using a sharp knife, mark into sections 2cm thick. Brush with reserved liquid.
- Bake in a very hot (220ºC) oven 25 to 30 minutes or until golden and cooked through. Serve hot slices with salad.