Prosciutto and PHILLY

Prosciutto and PHILLY
10 Mins
Prep time
10 Mins
Cooking time
Serves 10

What you need

  • 2 1/4 cups self-raising flour
  • 30g cold butter, chopped
  • Salt & pepper to taste
  • 1 cup milk
  • 125g tub PHILADELPHIA Spreadable Cream Cheese
  • 2 tablespoons sundried tomato pesto
  • 4 thin slices prosciutto
  • 1/2 cup basil leaves, roughly torn

How to make it

  1. PROCESS flour, butter and seasonings in a food processor until mixture resembles fresh breadcrumbs. Add milk and process until just combined. Tip dough out onto a lightly floured bench top and roll into a 30 x 40cm rectangle.
  2. COMBINE PHILLY and pesto and spread over the dough, leaving a 2cm border. Top with prosciutto and basil and roll up firmly from the longer side to enclose the prosciutto. Cut into 4cm slices and place side by side onto a lined oven tray.
  3. BAKE at 200ÂșC for 15-18 minutes, or until golden. Serve warm or at room temperature.