Recipe: Pizza Pinwheels
Follow this delicious recipe from Wick Nixon to create a tasty snack that's perfect for your lunchbox. We have adapted this recipe to be vegetarian, but you can use bacon or any meat of your choice if you wish. Enjoy!
1 cup self-raising flour
1 cup wholemeal flour
Pinch of salt
75g cold butter, cut into cubes
¾ cup milk, approximately
¼ cup tomato paste
1 ½ cup grated cheese
Baby spinach, cherry tomatoes, roasted pumpkin…
- Preheat the oven to 200°C. Line a baking tray with baking paper.
- Into a food processor, sift the flour and salt. Add the butter and mix until resembles fine breadcrumbs. Add the milk and mix until a soft dough forms. Turn the dough onto a lightly floured board and lightly knead it until smooth. Roll the dough out into a rectangle approximately 35cm x 25cm.
- Spread the tomato paste over the dough, leaving a 1 cm gap along one long edge. Cover with the cheese, oregano and any other fillings you choose to use. Brush the edge of the dough with a little milk to seal.
- Roll the dough up lengthwise to form a log. Cut the log into 12 even slices, approximately 2 cm thick. Place the pinwheels on the baking tray allowing enough space to increase in size. Bake for 20 minutes or until golden brown. Cool on a wire rack.