Pull these fresh from the oven and you'll receive appreciative gasps of delight. These scrolls are also excellent for picnics and lunchboxes.
3 cups (450 g) self-raising flour
3 tablespoons butter, chopped
1 1?4 cups (310 ml) milk
1?4 cup (60 g) tomato paste
1 small red capsicum, finely chopped
1 small green capsicum, finely chopped
3?4 cup (110 g) grated cheddar or mozzarella
100 g ham, shredded
1 egg, beaten
Preheat the oven to 200°C. Line a baking tray with baking paper.
Sift the flour into a large bowl. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs. Make a well in the centre and add the milk, then stir with a flat-edged knife until well combined.Turn the dough onto a floured surface and lightly knead until smooth.
Roll the dough out to a rectangle about 1 cm thick, and about 38 x 26 cm in size. Spread the tomato paste over the dough, then scatter the capsicum, cheese and ham over the top.
Carefully roll the dough up, starting from the longest side, enclosing the filling. Cut into slices 2 cm thick.
Place the scrolls on the baking tray and brush with beaten egg.
Bake for 15–20 minutes, or until crisp and golden.
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