This is one of my favourite ‘go-to’ recipes. These are perfect to take along to a play date, or to have in the freezer, ready for little lunchboxes. I love that you can use whatever you have on hand – I’ve used tomato, tinned corn and grated carrot. Just plain vegemite and cheese is another great combo, or for grown ups, sweet chilli sauce and cheese – yum!
It also passes my very important ‘Play School’ test – you can have these prepped and in the oven before one episode of Play School is over! Give these a go – the whole family will love them!
2 cups self-raising flour
¾ cup milk
2 tablespoons tomato paste
2 teaspoons dried herbs
100g mild salami or ham, chopped
1 medium capsicum, chopped
2 cups (200g) grated cheese
Preheat oven to moderate. Grease a 12-hole muffin pan.
Place flour in medium bowl; use fingers to rub butter into flour mixture until it resembles coarse breadcrumbs. Stir in milk; mix to a soft, sticky dough. (You could also do that in the food processor). Knead dough lightly on floured surface; using rolling pin, roll dough out to form 30cm x 40cm rectangle.
Spread tomato paste all over base. Sprinkle herbs evenly over base; top with salami, capsicum, then cheese.
Starting from one of the long sides, roll dough tightly; trim edges. Using a
serrated knife, cut roll carefully into 12 even slices; place slices, facing cut-side up, prepared pan. Bake scroll slices, uncovered, in moderate oven about 20 minutes or until browned lightly.
You can see more of my recipes at: http://mums-in-the-kitchen.blogspot.com.auShare
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