Mozzarella and Pesto Pinwheels

Place the flour, salt, sugar, butter, yeast and water into a mixer with a dough hook.

Mix into a soft dough and knead for 5 minutes.

If mixed by hand, knead for at least 10 minutes.

Roll out the dough to a 30x23 cm rectangle. Then spread over the pesto be careful not to over fill as this is likely to spill out when baked.

Sprinkle the mozzarella cheese over the top of the pesto and then roll up the dough like a swiss roll and seal along the seam.

Cut into 12 equal slices, place onto a greased baking tray, and prove until double in size.

Preheat the oven to 190°C (170°C fan, gas mark 5)

Lightly sprinkle additional mozzarella over the top of the pinwheels and bake for 25 minutes until golden brown. Once baked place on a cooling rack and leave to cool.