Pesto cheese pinwheels
Prep:
20 mins
Cook:
25 mins
These are bursting with great Italian flavours!
250g self-raising flour
500g Greek-style yoghurt
1 jar (190g) basil pesto
250g mozzarella cheese
Extra flour for kneading
Preheat oven to 190°C, 170°C for fan assisted ovens. Line a baking tray with baking parchment and set aside.
In a large bowl, combine the yoghurt and self-raising flour and mix until a ball forms.
Turn out onto a floured bench and knead for 5 minutes. Add extra flour if the dough is too sticky.
Roll out into a large rectangle of even thickness using a rolling pin.
Spread the pesto evenly over the entire dough surface.
Sprinkle 2 cups of cheese all over the pesto.
Roll into a log and slice into 2cm pieces and place on tray.
Sprinkle with remaining cheese.
Bake for 20-25 mins until golden and bubbling.
Preparation Time
20 minutes
Cooking Time
25 minutes
Main ingredients
Flour, Cheese
Recipe Type
Bread, Easy, Kids Food, Snacks
Special Info
Vegetarian
Level of Difficulty
Medium
