| 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 |
tb |
Tomato paste |
|
|
Freshly ground black pepper |
| 1 3/4 |
c |
Flour |
| 1 |
pk |
MAGGI Onion Soup Mix |
| 1 1/2 |
tb |
Baking powder |
| 50 |
g |
Butter |
| 1 |
c |
Grated tasty cheese |
| 1 |
c |
Milk; approximately |
| 1 |
pk |
MAGGI Classic Creamy Mushroom Soup Mix |
INSTRUCTIONS
FILLING
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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