Pinwheels

Makes 12 large

Ingredients:
250 g lean beef or chicken mince
1/2 , 420 g can tomato puree, with
garlic and basil
1 teaspoon gravy powder
2 cups self raising flour
1/4 cup reduced fat milk
4 tablespoons barbeque sauce
125 g (1 cup) grated reduced fat
mozzarella cheese

Method:

Pre heat oven to 220 C.
Brown choice of mince in a frypan then add tomato
puree and gravy powder.
Stir until mixture boils. Remove and cool slightly.
In a large bowl, combine the flour and milk together.
Mix to a soft, but not sticky, dough, using a knife. Add a
little more milk, if required.
Spread some extra flour onto a dough sheet, paper or
bench top. Turn out dough, knead lightly then roll out to
a rectangle about 25 x15 cm.
Spread with the barbeque sauce and mince mixture, to
within about 3 cm from dough edges.
Sprinkle with most of the cheese, leaving a little over to
top the pinwheels.
Roll up into a “sausage” starting from the longest side
and leaving the joining seam, side down on the bench.
Cut the roll into 12 even slices. Shape into rounds and
place on a baking tray sprayed lightly with oil. Leave a
little room between each to allow for spreading.
Top with the remaining cheese. Bake in pre heated oven
for 20 minutes or until brown and firm to touch.

Tips:
Serve warm with sauce or salsa and salad.
Offer these as a great low fat alternative to meat pies.
These can be made ahead of time and reheated quickly.
in the microwave but they won't be as crunchy.

Nutrition information per pinwheel:
Energy 680kJ
Protein 11g
Fat 3 g
Carbohydrate 23 g

Note:
Both tomato puree and tomato paste
freeze well.
Always transfer any remaining to a
plastic container to freeze for later
use.

HINT
I often use suitable leftovers to
take to carnivals like the
Pinwheels. These are a popular
meal in our house on Friday
nights often made from spare
spaghetti Bolognaise sauce.
Nothing gets wasted!