Pizza Pinwheels
Makes about 20
2 teaspoons olive oil
2 bacon rashers, chopped
1 onion, chopped
250g fetta cheese
1/2 cup grated tasty cheese
1/4 cup fresh basil
1/4 cup chopped fresh parsley
1 red capsicum, chopped
1/3 cup black olives, chopped
4 cups self-raising flour
50g butter, chopped
1 tablespoon caster sugar
2 eggs, lightly beaten
1 1/2 – 1 2/3 cups milk
1/4 cup tomato paste
fresh herbs to garnish
1. Heat oil in a pan, add bacon and onion; cook, stirring until onion is soft. Combine onion mixture, cheeses, herbs, capsicum and olives in a bowl.
2. Sift flour into a separate bowl, rub in butter; add sugar, eggs and enough milk to make a soft dough. Turn dough out onto a lightly floured surface, knead gently until smooth. Place dough on lightly floured baking paper. Roll out to form a 30cm x 40cm rectangle. Spread paste over dough, top with cheese mixture; roll up dough from long side. Place on a lightly floured oven tray. Cover, refrigerate for 30 minutes.
3. Cut dough into 2cm thick slices, place cut side down on greased oven trays. Cook in a moderately hot oven, 190C, for about 12 minutes, or until lightly browned on top.
Serve pinwheels warm or cold; garnish with fresh herbs.