Cheesy Bacon & Basil Scrolls

  • Makes 10 scrolls

Cheesy Bacon & Basil Scrolls

  • 2 rashers bacon, finely chopped
  • 1½ cups self-raising flour
  • 30g chilled butter, diced
  • ½ cup milk (approximately)
  • 75g (half a tub) Copperpot Basil with Cashew & Parmesan Dip
  • 1½ cups grated tasty cheese
  • Preheat oven to 200°C. Line a large baking tray with non-stick baking paper.
  • Cook bacon in a small frying pan over a moderate heat for 5 minutes, stirring occasionally. Drain on paper towel.
  • Sift flour into a large bowl. Add butter and rub into flour with fingertips. Add milk and mix with a butter knife to form a soft dough, adding a little extra milk, if necessary. Turn onto a lightly floured board and knead lightly. Shape into a rectangle, then roll out to 30cm x 20cm.
  • Spread dip evenly over dough, leaving a 1.5cm border along one long edge. Top with bacon and cheese, then lightly brush the exposed border with water. Roll up, like a Swiss roll, starting from long side and ending with exposed border.
  • Place on a board, seam side down. Trim ends, then cut into 10 slices. Place pieces onto prepared tray. Bake 15 minutes or until cooked. Rest at least 10 minutes before serving.