Antipasto Roll

READY IN: 240hrs 20mins
Recipe by Polly_Waffle_Kid

Yummy and Easy recipe for a quick Sunday Lunch. Can be made with leftovers from the week that you have left in the fridge! On a Sunday arvo when your sitting on the couch watching a movie, its the perfect snack to whip up and chuck in the oven!

Top Review by mummamills

this didnt turn out for me at all. Seemed to be way too much cream cheese, and the centre was gluggy and doughy after extra cooking time. sorry Bree :(

Ingredients Nutrition

Directions

  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.

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