Recipes Sun dried tomato, olive and cheese scrolls

Recipes Sun dried tomato, olive and cheese scrolls

Recipes Sun dried tomato, olive and cheese scrolls

Recipes Sun dried tomato, olive and cheese scrolls Usually a favourite, these sun-dried tomato, olive and cheese scrolls are perfect with regard to entertaining guests when they pop around for tea. Sun dried tomato, olive and cheese scrolls

Ingredients

  • 2 cups self-raising flour, plus extra for dusting
  • 80g butter, chilled, chopped
  • 2 teaspoons caster sugar
  • 2/3 cup milk
  • 1/3 cup spreadable cream cheese
  • 1/3 cup torn fresh basil leaves
  • 1/3 cup sun-dried tomato strips, finely chopped
  • 1/4 cup pitted kalamata olives, chopped
  • 1 cup grated mozzarella

Method

  • Step 1 Preheat oven to 220C/200C fan-forced. Grease a 12-hole (1/3-cup-capacity) muffin pan.
  • Step 2 Process flour, butter and sugar in a food processor until mixture resembles fine crumbs. Transfer to a bowl. Make a well. Add milk. Season with salt and pepper. Stir with a butter knife to form a sticky dough. Turn out onto a well-floured surface. Knead gently. Using a floured rolling pin, roll out to form a 20cm x 40cm rectangle.
  • Step 3

    Spread dough with cream cheese, leaving a 1cm border. Sprinkle with basil, sun-dried tomato, olive and mozzarella. Season with salt and pepper. Roll up dough from 1 long edge to enclose filling. Trim ends. Cut into 12 equal slices. Place, cut-side up, into holes of prepared pan.

  • Step 4 Bake for 15 to 20 minutes or until golden and just firm to the touch. Stand in pan for 5 minutes. Carefully transfer to a baking paper-lined wire rack. Serve warm or cold.