Antipasto Roll - cooking recipe

Ingredients

2 cups self raising flour, sifted
1/2 cup chopped fresh parsley
1 1/4 cups sour cream
1 tablespoon milk
250 g cream cheese spread
1 tablespoon milk
700 g antipasto mix, drained
2 tablespoons chopped fresh oregano
1/2 cup grated tasty cheese

Preparation

Combine flour and parsley in a large bowl. Stir in combined sour cream and 1 tablespoon of milk. Mix quickly to form a soft dough.
Turn onto a lightly-floured surface. Knead gently. Press or roll dough into a rectangle shape, about 5mm thick.
Prepare filling.
Beat cream cheese with 1 tablespoon of milk milk until smooth. Spread evenly over dough. Top with antipasto and oregano. Fold dough from the long edge.
Place on a lightly-greased baking tray. Cut slits in the roll at 2cm intervals. Brush with extra milk. Sprinkle with cheese. bake in a hot oven (200oc) for 20 to 25 mins or until golden. Serve warm.