Sun-dried tomato and bacon scrolls

  • 40 mins cooking
  • Makes 12 Item
  • Print


Sun-dried tomato and bacon scrolls
  • 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


Sun-dried tomato and bacon scrolls
  • 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.

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