These are a delicious addition to the lunchbox for school or work. They contain plenty of protein and good fats so should keep you full till home time!
Prep time: 20 mins
Cook time: 20 mins
Servings: 14 pin-wheels
- 1 cup spelt flour
- 1 egg
- 2 tsp baking powder
- 1/2 tsp sea salt
- 2 Tbs natural yoghurt or water
- 1 Tbs olive oil
- 2 Tbs tomato paste
- 2 tsp fresh oregano or thyme leaves finely chopped (or use 1 tsp dried)
- 1/2 onion finely chopped
- 2 medium tomatoes finely chopped
- 1/2 cup finely chopped bacon (I use chopped bacon bits from Bin Inn)
- 1 1/2 cups grated cheese
- Crushed or finely chopped pineapple (optional)
- Anything else you like - Mushrooms, chili, capsicum, bier stick etc.
- Preheat oven to 180c
- Place all dough ingredients in a bowl and mix to make a soft dough.
- Turn out onto floured surface and kneed quickly to ensure completely combined.
- Roll into a rectangle approx 5mm thick and about 40 x 25cm in size.
- Finely chop all topping ingredients - this is important otherwise they are hard to cut.
- Evenly spread tomato paste over base, sprinkle over oregano or thyme and onion.
- Add bacon, tomato and finish with cheese - make sure all toppings are evenly spread.
- Gently roll from long side, finish by using a little bit of water to stick down final edge.
- Cut into 1.5 cm pin-wheels. Either use a very sharp knife (they tend to squash when cut with a knife) or use a thin piece of strong string, put it under roll, bring ends up the sides, cross-over and pull - this will cut without squashing.
- Place pin-wheels on a lined baking tray.
- Bake for 15-20 mins until golden and dough in centre is firm.
- Cheese and marmite
- Apple and cinnamon - add 1 tsp cinnamon and 2 tsp coconut sugar to dough recipe. Top with 25g melted butter, 1/2 cup apple puree, 1 very finely chopped apple, 1 tsp cinnamon, 1/2 tsp mixed spice.