Breakfast scrolls

Makes approx 8

Dough

1cup               Self-raising flour

1cup               Plain flour

1tblspn           Dried yeast

1tbslpn           Sugar

1cup               lukewarm water

Filling

3tblspn           Tomato paste

2tblspn           Basil pesto

1/2cup            Mozzarella cheese, grated

2                     Eggs

4rashers          Bacon, grilled, chopped

Salt and pepper to taste

Step 1. In a bowl place all the dry dough ingredients and whisk lightly to incorporate the yeast and sugar.

Step 2. Add warm water and stir until a dough forms then turn out onto a floured bench top and knead until a ball is formed.

Step 3. Turn dough out onto floured bench and knead until well combined.  Then, using a rolling pin roll the dough out so that the dough is 15cm x 30cm long.

Step 4. Using a pastry brush spread tomato paste on liberally then top with pesto.

Step 5.

In a small bowl mix eggs with cheese lightly then spread mixture over the top of the dough, then top with chopped, cooked bacon.  Season.

Step 6.

Roll dough with toppings up using the longest sides so that the roll is quite long.

Step 7.

Cut the roll across ways, cutting about 8 or 9 pieces.

Step 8.

Arrange the pieces in the Sautepan and cover with the lid and the vents closed and place over medium heat for 10mins or until the lid is hot.

Step 9.

Flip scrolls over in the pans lid and slide back into the pan and reduce the heat slightly and cook for a further 10mins and serve hot!