Pesto swirls with mushroom soup

1 servings

Ingredients

Quantity Ingredient
¼ cup Cottage cheese
¼ cup Grated Parmesan cheese
¼ cup Basil pesto
1 tablespoon Tomato paste
Freshly ground black pepper
1¾ cup Flour
1 pack MAGGI Onion Soup Mix
1½ tablespoon Baking powder
50 grams Butter
1 cup Grated tasty cheese
1 cup Milk; approximately
1 pack MAGGI Classic Creamy Mushroom Soup Mix

Directions

FILLING

Combine the filling ingredients in a small bowl and mix well. Set aside.

Preheat the oven to 220 C.

Sift the dry ingredients into a bowl. Add the residue from the sifter.

Rub in the butter, then stir in the grated cheese.

Make a well in the centre. Pour in the milk and stir to make a soft dough.

Turn out the dough onto a lightly floured surface and knead 10-15 times with the fingertips.

Roll out the dough to a rectangle, approximately 35cm x 20cm.

Spread with the filling, leaving a 1cm border along one long side.

Roll up firmly towards the uncovered border. Pinch the edge to seal. Cut into 10-12 slices.

Place the slices on a lightly greased oven tray. Bake for 15-18 minutes or until the swirls are golden brown.

Serve with the mushroom soup.

Converted by MC_Buster.

NOTES : Makes 10-12 swirls

Converted by MM_Buster v2.0l.

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