Antipasto Loaf

• 2 cups SR flour, sifted
• 1 1/4 cups light sour cream
• 1 tablespoon milk
• 1 tablespoon fresh oregano leaves, roughly chopped
• 250g block PHILADELPHIA Cream Cheese, softened
• 1/2 cup semi dried tomatoes, roughly chopped
• 1/4 cup pitted green olives, roughly chopped
• 1/4 cup marinated artichoke hearts, roughly chopped
• 50g spinach leaves, chopped
• black pepper
• 1 tablespoon KRAFT* Grated Parmesan Cheese

1. Combine flour, sour cream, milk and oregano.
2. Mix together until a smooth dough is formed.
3. On a lightly floured surface, press out to a rectangular shape 5mm thick.
4. Spread Philly* evenly over the dough.
5. Top with combined tomatoes, olives, artichokes, spinach and pepper.
6. Roll dough from the long edge to form a log shape.
7. Make zigzag slits along the length of the roll.
8. Brush the roll with extra milk and sprinkle on the parmesan.
9. Bake at 180C fan-forced for 25 minutes, until golden and cooked through.

flour, light sour cream, milk, oregano, philadelphia cream cheese, tomatoes, green olives, marinated artichoke, spinach, black pepper, parmesan cheese

Taken from www.kraftrecipes.com/recipes/antipasto-loaf-104161.aspx (may not work)