Bacon and sweet Chilli pumpkin scrolls

20m prep

50m cook

makes 6

We've pumped up the chilli bacon jam in these scrolls for a tasty brunch!

Allergens: Recipe may contain gluten, wheat, milk and lactose.

9 Ingredients

Step 1
Cook pumpkin in a saucepan of boiling water for 10 minutes, until tender. Drain. Mash. Set aside to cool.
Step 2
Meanwhile, cook bacon in a frying pan over medium heat for 5 minutes or until golden. Stir through sweet chilli relish and chopped rosemary. Set aside to cool.
Step 3
Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper.
Step 4
Whisk together the flour, baking powder and a pinch of salt in a bowl. Use fingertips to rub in butter until the mixture resembles coarse breadcrumbs. Make a well in the centre. Add mashed pumpkin and milk. Use a flat-bladed knife to mix using a cutting action until well combined.
Step 5
Turn the dough out onto lightly floured baking paper. Pat to a 20 x 30cm rectangle. Spread with bacon mixture and sprinkle with 13⁄4 cups cheese, leaving a 2cm border. Using the paper as a guide, roll up dough starting with a long side. Cut into 6 pieces.
Step 6
Place scrolls, cut side up, on prepared tray. Brush with extra milk. Sprinkle with the remaining cheese and extra rosemary. Bake for 40 minutes or until golden.