Title: Pesto Swirls with Mushroom Soup
Categories: Jude1
Yield: 1 servings

----------------------------------FILLING----------------------------------
1/4 c Cottage cheese
1/4 c Grated Parmesan cheese
1/4 c Basil pesto
1 tb Tomato paste
Freshly ground black pepper
1 3/4 c Flour
1 pk MAGGI Onion Soup Mix
1 1/2 tb Baking powder
50 g Butter
1 c Grated tasty cheese
1 c Milk; approximately
1 pk MAGGI Classic Creamy
-Mushroom Soup Mix

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.