Prosciutto and Philly Scrolls

• 2 1/4 cups self-raising flour
• 30g cold butter, chopped
• Salt & pepper to taste
• 1 cup milk
• 125g tub PHILADELPHIA Spreadable Cream Cheese
• 2 tablespoons sundried tomato pesto King Sooper's 1 lb For $0.99 thru 02/09
• 4 think slices prosciutto
• 1/2 cup basil leaves, roughly torn

1. Process flour, butter and seasonings in a food processor until mixture resembles fresh breadcrumbs.
2. Add milk and process until just combined.
3. Tip dough out onto a lightly floured bench top and roll into a 30 x 40cm rectangle.
4. Combine Philly* and pesto and spread over the dough, leaving a 2cm border.
5. Top with prosciutto and basil and roll up firmly from the longer side to enclose the prosciutto.
6. Cut into 4cm slices and place side by side onto a lined oven tray.
7. Bake at 200 degrees C for 15-18 minutes, or until golden.
8. Serve warm or at room temperature.

flour, cold butter, salt, milk, cream cheese, tomato pesto, basil

Taken from www.kraftrecipes.com/recipes/prosciutto-philly-scrolls-104269.aspx (may not work)