Whole-meal Cheese and Bacon Pizza Rolls with Cream Cheese Spread

Feeds 6 - 8

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I mean... it's bacon...c'mon.

I don't have much to say about these because they speak for themselves. They take literally 20 - 25 minutes to make. They use wholemeal flour so you don't have to feel that guilty. They take me back to birthday parties when I was wee bubba. They're delicious and easy. I make all the shortcuts making my favourite easy dough but i'm lazy and i'm okay with that label and you should be too. Go Go Go!

Pro Tips

• Because the dough is made with greek yoghurt these need to be stored in the fridge. Unfortunately they do not last very long (2 days tops) but that's the reality of cutting corners. The beautiful thing about these is that you need two ingredients to make the dough and the dough needs no resting time so you can pump them out super quickly. Great for birthday parties and gatherings where they will get eaten all in one go!

• Feel free to use whatever cheese you want really (maybe not cream-based ones) but gouda, light or mature cheddar, edam, Swiss, whatever you love really.

• You can add extra things to these rolls such as chopped chilis, chives, ham instead of bacon, you could make them sweet with cinnamon sugar instead. Anything goes really, the dough is so versatile.

• I always have tips for how to make things for less money because the reality is we can't all afford to buy two types of cheeses or honey etc. So for these rolls the dough only relies on greek yoghurt and flour (you don't need the honey). Also, you could just use cheddar and skip the parmesan. They will still taste amazing - all those ingredients cost £6.15 - but you'd have flour, cheese, bacon, and yoghurt leftover so really, you're winning.

• Vegetarians! Just skip the bacon and you're all good to go xx

Recipe

Ingredients

• 1 cup of full-fat greek yoghurt

• 2 cups wholemeal self-raising flour

• 1 tablespoon of clear honey

• Pinch of salt

• 1 cup of grated mature cheddar cheese

• 1/4 cup of grated parmesan cheese

• 2 teaspoons of tomato paste

• 4 unsmoked bacon rashers

• Cream Cheese (Optional)

• Chives (Optional)

Method

1. Preheat the oven to 190℃

2. Cook your bacon on a non-stick pan until it is slightly crispy (not crumbly). Once cooked take the rashers out of the pan and place them on a paper towel to drain the excess fat. Roughly chop your bacon and set aside.

3. Mix together the greek yoghurt, flour, salt, and honey in a mixing bowl until a ball of dough has formed. Flour your rolling pin (or wine bottle) and roll out the dough to a rectangle on a flat, floured surface to approximately 30cm x 25cm.

4. Spread the tomato paste across the entire base of the dough. Sprinkle the cheeses and then the bacon over the top of the entire base. Roll the dough tightly lengthways (like a Swiss roll) to form a log.

5. Slice the log into 11 - 12 rolls. Place the rolls on a baking tray lined with baking paper. Slightly separate the rolls on the tray but leave them dough-side up so that it still looks like a log. Brush some milk over the top of the rolls and place in the oven for 10 - 12 minutes or until golden.

6. Take out and serve with cream cheese and chives on the side and enjoy!

Stay Salty,

Romy xx