Name: Savoury wheels
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 500.00 ml flour cake; 1.00 ml salt; 5.00 ml Superbake Instant Yeast; 15.00 ml oil; 190.00 ml water lukewarm; 30.00 ml pesto ready-made; 12.00 sun-dried tomatoes in oil, chopped; 100.00 g olives black, pitted and chopped; 60.00 ml pine nuts toasted; 150.00 g mozzarella cheese grated; salt and freshly ground black pepper to taste; eggs yolks only, for brushing

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Ingredients (12)

DOUGH

500.00 ml	flour — cake
1.00 ml	salt
5.00 ml	Superbake Instant Yeast
15.00 ml	oil
190.00 ml	water — lukewarm

FILLING

30.00 ml	pesto — ready-made
12.00	sun-dried tomatoes — in oil, chopped
100.00 g	olives — black, pitted and chopped
60.00 ml	pine nuts — toasted
150.00 g	mozzarella cheese — grated
	salt and freshly ground black pepper — to taste
	eggs — yolks only, for brushing

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Method:

Preheat the oven to 200 ºC (400ºF). Spray a large baking sheet with non-stick food spray.
Sift the cake flour and salt together in a mixing bowl and add the instant yeast and oil. Add just enough lukewarm water to form a soft, manageable dough and mix well.
Place the dough an a lightly floured surface and knead until smooth and elastic. Leave to rest for about 10 minutes. Roll the dough into a 3-5 mm thick rectangle and cover with the pesto sauce. Sprinkle with the remaining filling ingredients and roll up. Cut into 1,5 cm slices and place on the prepared baking sheet. Cover with plastic wrap and leave in a warm place to rise until doubled in bulk, about 30-40 minutes. Remove plastic wrap and brush with egg yolk. Bake for 15 20 minutes or until done and golden brown an top.
Serves 4-6.