Tomato and onion pinwheels

Make these in muffin pans and they will keep their shape.

Tomato and onion pinwheels

Ingredients

Makes 12

2 cups flour
1 Tbsp baking powder
50g grated tasty cheese
¾ cup milk, approx
8-10 cherry tomatoes, chopped
¼ onion, finely diced

Method

Preheat oven to 220°C.
Lightly spray 12 muffin pans with a little oil.
Sift flour and baking powder together in a bowl.
Mix in grated cheese.
Add enough milk to make a dough.
Turn out onto a lightly floured board and pat the dough into a 20 cm x 25 cm rectangle.
Spread tomatoes and onion over dough and roll into a log.
Slice into 12 slices and place each slice in a muffin pan.
Bake in preheated oven for about 10 minutes or until golden.
Remove from muffin pans and serve warm.

Variation:
- Sprinkle the cheese over the top of the pinwheels instead of adding it with the flour.
- Use ½ cup tomato chutney instead of the tomatoes and onion.

Nutrition Information Panel

Per Serving [12 Serves]
Energy 458kj
Protein 4.4g
Total fat 2.3g
- saturated fat 1.1g
Carbohydrates 17.2g
- sugars 2.3g
Fibre 1.5g
Sodium 138mg

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