Ingredients for Antipasto Roll
- 250g self-raising flour
- 2 tablespoons fresh parsley
- 125ml sour cream
- 2 tablespoons milk, plus extra for brushing
- 125g cream cheese
- 1/2 cup antipasto mix, drained and chopped
- g fresh oregano
- 50g grated tasty cheese
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How to Make Antipasto Roll
- Preheat oven to 200°C (400°F).
- In a large bowl, combine 250g plain flour and 2 tablespoons chopped fresh parsley.
- In a separate bowl, whisk together 125ml sour cream and 1 tablespoon milk.
- Add the wet ingredients to the dry ingredients and mix quickly to form a soft dough. Add a little more flour if needed to prevent stickiness.
- Turn the dough out onto a lightly floured surface and knead gently for 1-2 minutes until smooth.
- Press or roll the dough into a rectangle approximately 30cm x 20cm and 5mm thick.
- Prepare the filling: In a bowl, beat together 125g cream cheese and 1 tablespoon of milk until smooth and creamy.
- Spread the cream cheese mixture evenly over the dough rectangle.
- Top with your favourite antipasto ingredients (see ingredient list for suggestions).
- Tightly roll the dough up from the long edge, pinching the seam to seal.
- Place the roll seam-down on a lightly greased baking tray.
- Cut several 2cm slits across the top of the roll.
- Brush the roll with extra milk and sprinkle generously with grated cheese (about 50g).
- Bake for 20-25 minutes, or until golden brown and cooked through.
- Let cool slightly before slicing and serving warm.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
7g
Fat
81g
Carbs
12g
