Sun Dried Tomato, Olive And Cheese Scrolls

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Always a favourite, these sun-dried tomato, olive and cheese scrolls are perfect for entertaining guests when they pop around for tea.

The ingredient of Sun Dried Tomato Olive And Cheese Scrolls

• 2 cups self raising flour plus extra for dusting
• 80g butter chilled chopped
• 2 teaspoons caster sugar
• 2 3 cup milk
• 1 3 cup spreadable cream cheese
• 1 3 cup torn fresh basil leaves
• 1 3 cup sun dried tomato strips finely chopped
• 1 4 cup pitted kalamata olives chopped
• 1 cup grated mozzarella

The Instruction of sun dried tomato olive and cheese scrolls

• preheat oven to 220c 200c fan forced grease a 12 hole 1 3 cup capacity muffin pan
• process flour butter and sugar in a food processor until mixture resembles fine crumbs transfer to a bowl make a well add milk season with salt and pepper stir with a butter knife to form a sticky dough turn out onto a well floured surface knead gently using a floured rolling pin roll out to form a 20cm x 40cm rectangle
• spread dough with cream cheese leaving a 1cm border sprinkle with basil sun dried tomato olive and mozzarella season with salt and pepper roll up dough from 1 long edge to enclose filling trim ends cut into 12 equal slices place cut side up into holes of prepared pan
• bake for 15 to 20 minutes or until golden and just firm to the touch stand in pan for 5 minutes carefully transfer to a baking paper lined wire rack serve warm or cold

Nutritions of Sun Dried Tomato Olive And Cheese Scrolls

calories: 225 138 calories
calories: 12 3 grams fat
calories: 6 8 grams saturated fat
calories: 21 3 grams carbohydrates
calories: n a
calories: n a
calories: 6 5 grams protein
calories: 23 milligrams cholesterol
calories: 463 milligrams sodium
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