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COOKBOOK: Finger Food - Australian Women’s Weekly

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What a delicious recipe! I loved the pizza swirls so much that I was tempted in making these again …..but I didnt!

Great recipe for those who like a little challenge in the kitchen. You will enjoy!


Makes about 20

1 teaspoon of sugar

1 sachet of dry yeast (7g)

1/4 cup of warm water

1 1/2 cups of plain flour

1 teaspoon oil

1/2 cup warm water, extra (if needed)


1/2 cup tomato paste

2 tablespoon tomato sauce

1 teaspoon dried oregano

Salt and pepper

1 small onion, chopped

1 small green capsicum, chopped finely

2 hard boiled eggs, chopped

1/2 cup of grated mozzarella cheese

Combine sugar, yeast and warm water in a bowl, cover and stand for 10mins until foamy.

Sift flour and salt in a bowl, stir in the yeast mixture, oil, and just enough extra water to bring it to a soft dough. Knead dough on a lightly floured surface for 10mins. Place dough in lightly oiled bowl; cover and stand in warm place for about 45mins or until it doubles in size.

Again, knead dough on lightly floured surface until smooth. Roll half the dough into a rectangle shape (20cm x 45cm).

Blend the tomato paste, sauce, garlic,oregano and salt & pepper in a bowl. Spread half of the tomato sauce mixture on dough, sprinkle with half of the ingredients for the rest of the mixture/topping ingredients.

Roll up carefully from shorter side of pastry, cut into 1-2cm slices and place slices cut up on the greased oven tray. Repeat with the remaining ingredients on the remaining dough.

Bake in over for approx. 15-20mins or until well browned. Serve swirls hot.

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