Name: Pesto swirls
Cook time: 30 min
Total time: 30 min
Ingredients: 3 cup (450g) self-raising flour; 1/4 teaspoon salt; 90 gram butter, chopped; 2 tablespoon chopped fresh basil leaves; 1 1/4 cup (310ml) milk, approximately; 2 tablespoon finely grated parmesan cheese; 1/2 cup (100g) ricotta cheese; 1/2 cup (40g) coarsely grated parmesan cheese; Filling; 1/3 cup (80ml) bottled pesto; 1/4 cup (40g) pine nuts, toasted; 1/4 cup (35g) sun-dried tomatoes in oil, drained, chopped; 1 clove garlic, crushed; 1 teaspoon seasoned pepper

Ingredients

3 cup (450g) self-raising flour

1/4 teaspoon salt

90 gram butter, chopped

2 tablespoon chopped fresh basil leaves

1 1/4 cup (310ml) milk, approximately

2 tablespoon finely grated parmesan cheese

1/2 cup (100g) ricotta cheese

1/2 cup (40g) coarsely grated parmesan cheese

Filling

1/3 cup (80ml) bottled pesto

1/4 cup (40g) pine nuts, toasted

1/4 cup (35g) sun-dried tomatoes in oil, drained, chopped

1 clove garlic, crushed

1 teaspoon seasoned pepper

Method

1.Preheat oven to 180°C (160°C fan-forced). Sift flour and salt into large bowl, rub in butter. Add basil, stir in enough milk to mix to a soft, sticky dough.

2.To make the filling; combine all ingredients in bowl.

3.Turn dough onto floured surface, knead until smooth. Roll dough to 25cm x 40cm rectangle, spread with filling. Roll up from long side, like a Swiss roll. Cut roll into 16 slices. Place slices, cut side up, about 3cm apart onto greased oven trays. Sprinkle with cheese.

4.Bake about 15 minutes.

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Ingredients

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