Difficulty – Hard

You can eat pinwheels with a salad for lunch, as an afterschool snack, or with soup for dinner. Makes 8 slices.

Download Illustrated Recipe Card

Ingredients
1 cup reduced-fat cheese
1 small onion
2 rashers lean bacon
1 cup parsley
1½ cups wholemeal SR flour
1½ cups white SR flour
60 g margarine
1 cup low-fat milk
2 tablespoons extra milk
poppy or sesame seeds (optional)

Utensils
Chopping board and knife
Large mixing bowl
Sifter
Mixing spoon
Measuring cups and spoons
Rolling pin
Pastry brush
Baking tray
Non-stick cooking spray

Method
1. Turn oven to 200°C. Grate the cheese. Chop the onion, bacon and parsley. Put aside in a bowl.
2. Sift both flours together into a large bowl.
3. Rub the margarine into the flour until the mixture looks like fine breadcrumbs.
4. Add milk and mix together to a soft dough.
5. Roll dough into a rectangle 30cm x 23cm. (Put some extra flour under the dough.)
6. Brush the top side of the dough with extra milk.
7. Sprinkle with the grated cheese, onion, bacon and parsley.
8. Firmly roll up the dough (from the long side). Brush the top with extra milk.
9. Sprinkle the poppy seeds and cut the roll into 8 slices.
10. Lay flat on a sprayed tray. Bake for 30-35 minutes on MIDDLE oven shelf.

© State of Western Australia, 2010. Permission is required to reproduce this recipe.