NZ Woman's Weekly
Pesto pinwheels

Pesto pinwheels

  • Servings

    10

These super quick pinwheels compliment winter soups perfectly.

  • 2 cups self-raising flour
  • 1 cup grated cheese
  • 50g butter, grated
  • 1 tsp sea salt
  • 1 tbsp fresh chopped parsley
  • ¾ cup milk
  • 2 tbsp pesto

1 Preheat oven to 190ºC. In a large bowl, combine flour, cheese, grated butter, salt and parsley, and rub together with your fingertips to break up the butter.

2 Add the milk and mix with a butter knife until the dough forms a soft ball. Roll out the dough on a lightly floured bench to about 25cm x 10cm, spread with pesto and roll up.

3 Cut into 20cm rounds and place on a paper-lined baking tray and bake for 10-12 minutes or until puffed and golden.

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