Antipasto Scrolls

• 2 cups self-raising flour
• 30 g butter, chopped
• 14 cup chopped basil
• 12 cup milk
• 12 cup water
• 1 cup chopped mixed antipasto vegetables
• 12 cup grated tasty cheese
• 14 cup grated parmesan cheese

1. Preheat oven to 220 Degrees Celsius Lightly grease a scone try.
2. Sift flour into a large bowl.
3. Add butter.
4. Rub in lightly using fingers.
5. Stir in basil.
6. Make a well in the centre and pour in combined milk and water reserving about 1 tbs.
7. Using a knife mix quickly to a soft stcky dough.
8. Dont overmix.
9. Turn onto a lightly floured surface.
10. Knead lightly.
11. Press or roll out to form a rectangle 1cm thick.
12. Sprinkle evenly with vegetables and cheeses.
13. Roll to form a log and cut into 2cm thick slices.
14. Arrange on the tray and brush with reserved milk mixture.
15. Bake for 12-15 minutes.

flour, butter, basil, milk, water, mixed antipasto, tasty cheese, parmesan cheese

Taken from www.food.com/recipe/antipasto-scrolls-132628 (may not work)