Pesto & Fetta Scrolls

Step 1: Preheat oven to 220 C/200 C fan-forced.

Step 2: Grease a 12-hole (1/3-cup-capacity) muffin pan.

Step 3: Process flour, butter and sugar in a food processor until mixture resembles fine crumbs and then transfer to a bowl, make a well and add milk and season with salt and pepper and stir with a butter knife to form a sticky dough.

Step 4: Turn out onto a well-floured surface and knead gently and using a floured rolling pin, roll out to form a 20cm x 40cm rectangle.

Step 5: Spread dough with pesto, leaving a 1cm border and sprinkle with fetta and grated cheddar cheese and season with salt and pepper.

Step 6: Roll up dough from 1 long edge to enclose filling, trim ends and cut into 12 equal slices and place, cut-side up, into holes of prepared pan.

Step 7: Bake for 15 to 20 minutes or until golden and just firm to the touch and let stand in pan for 5 minutes and then carefully transfer to a baking paper-lined wire rack and serve warm or cold or add to the lunch box.