Pesto Swirls With Mushroom Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Jude1 | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Cottage cheese |
| 1/4 | c | Grated Parmesan cheese |
| 1/4 | c | Basil pesto |
| 1 | T | Tomato paste |
| Freshly ground black pepper | ||
| 1 3/4 | c | Flour |
| 1 | MAGGI Onion Soup Mix | |
| 1 1/2 | T | Baking powder |
| 50 | g | Butter |
| 1 | c | Grated tasty cheese |
| 1 | c | Milk, approximately |
| 1 | MAGGI Classic Creamy | |
| Mushroom Soup Mix |
INSTRUCTIONS
Combine the filling ingredients in a small bowl and mix well. Set aside. Preheat the oven to 220 C. Sift the dry ingredients into a bowl. Add the residue from the sifter. Rub in the butter, then stir in the grated cheese. Make a well in the centre. Pour in the milk and stir to make a soft dough. Turn out the dough onto a lightly floured surface and knead 10-15 times with the fingertips. Roll out the dough to a rectangle, approximately 35cm x 20cm. Spread with the filling, leaving a 1cm border along one long side. Roll up firmly towards the uncovered border. Pinch the edge to seal. Cut into 10-12 slices. Place the slices on a lightly greased oven tray. Bake for 15-18 minutes or until the swirls are golden brown. Serve with the mushroom soup. Converted by MC_Buster. NOTES : Makes 10-12 swirls Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1330
Calories From Fat: 443
Total Fat: 50.5g
Cholesterol: 131.8mg
Sodium: 2945.2mg
Potassium: 506.7mg
Carbohydrates: 178.9g
Fiber: 6.8g
Sugar: 4.4g
Protein: 40.4g