Mediterranean spiral rolls

Ideas
8 servings Prep: 20 mins, Cooking: 40 mins
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Fruit

By Food24 November 03 2009
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Ingredients (9)

375.00 g flour — self-raising
100.00 g butter
90.00 g mature cheddar cheese — grated
125.00 ml milk
FILLING
45.00 ml tapenade — olive
240.00 ml sun dried tomato — drained, chopped
70.00 g parmesan cheese — grated
30.00 g fresh basil — chopped
30.00 ml garlic — cloves, crushed
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Method:

Lightly grease a baking tray.
Sift the flour into a large bowl, cut the butter into small cubes and rub into the flour with your fingertips until the mixture resembles breadcrumbs.
Add cheese and mix well.
Make a well in the centre and add the milk and about 125 ml cold water, just enough to bring the dough together.
Press dough into a ball.
Roll the dough out to form a rectangle on a lightly floured surface.
Spread the filling ingredients over the dough and roll up like a Swiss roll.
Slice into six to eight pieces and place on the baking tray.
Bake in a preheated 210 °C oven for 15 minutes, then reduce the temperature to 180 &degC.
Cover loosely with foil if the rolls start to brown too much.
Bake for a further 20 to 25 minutes or until the base sounds hollow when tapped.
These rolls are best eaten on the day they are baked.



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