JULIE Dart, of Byawatha in Victoria, sent in this recipe for ham and olive scrolls.
HAM AND OLIVE SCROLLS
- 2 1/2 cups self raising flour
- 1 tspn baking powder
- Pinch of salt
- 55g chilled butter
- 1 cup milk
- 1/3 cup pasta sauce
- 120g shaved ham, shredded
- 1 cup olives
- 1 cup grated cheese
Sift flour, baking powder and salt. Rub in butter to form breadcrumbs. Stir in milk with flat knife until dough forms.
Tip dough on lightly floured board and knead gently.
Divide dough in half and roll out to a rectangle.
Spread each portion with sauce and sprinkle with ham, olives and cheese.
Roll up from the longer side to enclose filling. Cut into 2cm slices with a lightly floured knife. Place on tray with room for spreading and bake for 17-20 minutes or until golden. Makes 24.
