Ingredients
2 cups self-raising flour
(300g)
⅓ cup butter
(80g), melted
⅔ cup milk
(160ml)
8 slices shortcut bacon
diced and cooked
2 cups shredded mozzarella cheese
(250g)
Allergy Advice
Contains Dairy
Contains Gluten
Equipment
- 1 mixer with dough hook
- 1 slow cooker
- 1 baking paper
- 1 tea towel
Instructions
- Gather all ingredients together.
- Using a mixer with a dough hook, place the flour, butter and a splash of milk into the bowl and mix, gradually adding milk until you have pliable dough. Roll out on a floured bench into a 20cm x 30 cm rectangle.
- Sprinkle cooked bacon and cheese on top.
- Starting at the short edge, roll into a log, taking care not to tear the dough as you roll.
- Slice 2cm slices from the log and place on baking paper. Place the baking paper into the slow cooker.
- Place a clean, dry tea towel under the lid of the slow cooker and cook on high for 2 hours or until the dough is cooked through and the cheese is melted.
Notes
Tip
You don’t need a mixer to make this dough. It is easily made by hand and doesn’t take long.
Tip
I added a little milk at a time to control the pliability of the dough.
Tip
To cook the bacon I just diced it up and put it in the microwave on high for 5 minutes and drained off the moisture and fat.
Variation
I used mozzarella in this recipe but you could also use a pizza blend cheese for extra flavour.
Variation
This dough can be used for all sorts of scrolls like cheese and Vegemite, apple and cinnamon, pizza style or even Nutella.
