SPAGHETTI SCROLLS

3 cups self raising flour
1/2 teaspoon salt
1 teaspoon baking powder
50 grams butter, softened
1/2 cup milk
3/4 cup water

420 gram tin spaghetti
100 grams ham, diced
4 spring onions, trimmed and diced
1 cup shredded tasty cheese

preheat oven to 200 c. line a baking tray with baking paper.

sift flour, salt and baking powder in to a bowl, using 2 knives,
cut in the butter until the butter is blended.

make a well in the centre of the flour and pour in the water and milk. stir with a knife to form a soft dough.

turn out onto a floured board and knead lightly.

roll out on a lightly floured board into a rectangle 40 cm long x 25 cm wide.

spread the spaghetti over 2/3 of the rectangle widthways, then sprinkle evenly with the ham, spring onions and 3/4 cup cheese.

carefully roll the dough from the long edge, like a swiss roll and cut into 10 even pieces.

place the cut pieces on  the tray and  sprinkle with remaining cheese.

Bake for 20 - 25 minutes or until golden and cooked in the centre.

Serve warm. spread with butter if desired.


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