Ingredients
3¼ cups plain flour
7 g sachet instant dry yeast
1 tsp salt
1¼ cups warm water
1 tbsp olive oil
125 g spreadable cream cheese
2 teaspoons crushed garlic
¾ cup grated parmesan cheese
1 cup mixed vegetables (we used diced red capsicum, grated carrot and finely chopped broccoli)
½ tsp dried basil
½ tsp dried oregano
Method
-
Combine the flour, yeast and 1 teaspoon salt in a large bowl. Combine 1¼ cups warm water with 1 tablespoon olive oil in a jug. Add to the flour mix and thoroughly combine. Turn out onto a lightly floured surface and knead for 5 min. Place into an oiled bowl, cover with a clean tea towel and rest somewhere warm for 1hr or until doubled in size.
- Preheat oven to 230°C (210°C fan forced). Line a large baking tray with baking paper. Punch down the dough then roll out into a 45 x 30cm rectangle on a lightly floured surface. Combine the cream cheese and garlic and spread evenly over surface, leaving a 1cm edge all round. Sprinkle with parmesan cheese then vegetables and herbs.
- Starting on the long side, roll up the dough into a tight log. Cut into 12 equal slices and place 3cm apart on baking tray. Cover with a clean tea towel and allow to rise for 15 min. Bake in the oven for 15-20 min or until lightly golden. Serve hot or allow to come to room temperature to wrap them for lunches or freezing.