Eat these cheesy scrolls fresh out of the oven or pop them in the kids' lunchboxes.
- 1 ¾ cups self-raising flour (280 g)
- 75 g cold butter chopped
- ½ cup milk (125 ml)
- 1 egg
- ¼ cup tomato sauce (60 ml)
- ¾ cup diced bacon (100 g)
- 1 ½ cups grated vintage cheddar (180 g)
- Grease a 6-hole Texas muffin pan (¾-cup capacity).
- Place flour and butter in a food processor. Process until mixture resembles fine crumbs. Transfer to a large bowl. Add combined milk and egg. Stir with a table knife until almost combined. Turn out onto a lightly floured surface and knead until dough comes together.
- Roll out dough to form a 25cm x 35cm rectangle. Spread evenly with tomato sauce. Sprinkle with bacon and 1¼ cups of the cheese. Starting from one long side, roll up to enclose filling. Trim ends. Cut into six equal slices. Place, cut-side up, into prepared pan holes. Sprinkle with remaining cheese.
- Cook in a hot oven (200C) for about 15 to 20 minutes, or until golden brown and cooked. Turn scrolls out onto a wire rack to cool.
Try replacing tomato sauce with barbecue or smoky barbecue sauce, and bacon with diced ham.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||15.7 g|
|Total carbohydrates||35.6 g|
|- Sugars||1.8 g|
|Dietary fibre||1.4 g|