| Prep Time | 10 |
| Cook Time | 30 |
| Servings |
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Ingredients
- cooking oil spray
- 1 1/2 cups reduced-fat Greek yoghurt
- 1 1/2 cups wholemeal self raising flour
- 3 tbsp cranberry sauce
- 150 grams diced bacon finely diced
- 2 spring onion finely chopped
- 3/4 cup mozzarella shredded
- 1/2 cup light milk
Ingredients
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Instructions
- Preheat oven to 180C and spray a 12 hole muffin tray with cooking spray.
- Combine the greek yogurt and flour in a large bowl and bring together with your hands.
- On a floured surface, knead the dough for around 5 minutes until it feels stretchy. Add a little more flour if it seems too wet.
- Use a floured rolling pin to roll the dough out to form a rectangle.
- Smear cranberry sauce over the dough, top with bacon, spring onion and cheese.
- Tightly roll up to form a long roll. Slice roll into 1 inch chunks, you should get 12 pieces.
- Place a scroll in each muffin hole and brush with milk.
- Bake in the oven for 25-30 minutes or until golden brown and cooked through.
- One scroll is one serve.
- Store cooled leftovers in an airtight container in the fridge for 2-3 days or freeze for up to 6 months.
Recipe Notes
198 calories per serve