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.