Ingredients
Method
1.Preheat the oven to 185°C.
2.In a large bowl mix together the flour and yoghurt with a wooden spoon until the mixture starts to come together. Gather into a ball, transfer to a lightly floured surface and gently knead for 1-2 minutes until the dough is smooth. Roll into a rough rectangle measuring 35-40cm x 25cm.
3.Brush with pesto and sprinkle over the olives and cheese. Carefully roll up the dough from the longest side to form a log. Slice into 10-12 pinwheels and place them either in a lightly greased muffin tray or flat on a lined baking tray.
4.Bake for 15-20 minutes or until golden and puffed.
