Antipasto Roll

• 2 cups self raising flour, sifted
• 1/2 cup chopped fresh parsley
• 1 1/4 cups sour cream
• 1 tablespoon milk
• 250 g cream cheese spread
• 1 tablespoon milk
• 700 g antipasto mix, drained
• 2 tablespoons chopped fresh oregano
• 1/2 cup grated tasty cheese

1. Combine flour and parsley in a large bowl. Stir in combined sour cream and 1 tablespoon of milk. Mix quickly to form a soft dough.
2. Turn onto a lightly-floured surface. Knead gently. Press or roll dough into a rectangle shape, about 5mm thick.
3. Prepare filling.
4. Beat cream cheese with 1 tablespoon of milk milk until smooth. Spread evenly over dough. Top with antipasto and oregano. Fold dough from the long edge.
5. Place on a lightly-greased baking tray. Cut slits in the roll at 2cm intervals. Brush with extra milk. Sprinkle with cheese. bake in a hot oven (200oc) for 20 to 25 mins or until golden. Serve warm.

flour, parsley, sour cream, milk, cream cheese, milk, antipasto, fresh oregano, tasty cheese

Taken from www.food.com/recipe/antipasto-roll-230796 (may not work)