Name: Sun-dried tomato and bacon scrolls
Cook time: 40 min
Total time: 40 min
Ingredients: 2 cup (300g) self-raising flour; 1 tablespoon caster sugar; 50 gram cold butter, chopped coarsely; 3/4 cup (180ml) milk; 1/4 cup (65g) sun-dried tomato pesto; 1 cup (120g) pizza cheese; 3 rindless bacon slices (210g), chopped finely; 2 tablespoon finely chopped fresh chives

Ingredients

2 cup (300g) self-raising flour

1 tablespoon caster sugar

50 gram cold butter, chopped coarsely

3/4 cup (180ml) milk

1/4 cup (65g) sun-dried tomato pesto

1 cup (120g) pizza cheese

3 rindless bacon slices (210g), chopped finely

2 tablespoon finely chopped fresh chives

Method

1.Preheat oven to 200°C (180°C fan-forced). Grease shallow 22cm-square cake pan.

2.Sift flour and sugar into medium bowl; rub in butter. Add milk; mix to a soft, sticky dough. Turn dough onto floured surface; knead until smooth. Roll dough in a 30cm x 40cm rectangle.

3.Spread dough with pesto; sprinkle with combined cheese, bacon and chives. Roll dough tightly from long side. Using serrated knife, trim ends. Cut roll into 12 slices; place, cut-side up, in pan. Bake about 25 minutes.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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