Lunchbox bacon roly-poly

By Hope Malau
14 January 2015

These are great to enjoy during lunch break at school or work. For a faster roly-poly, use store-bought shortcrust pastry.

Makes 14 Preparation time: 20 min Chilling time: 30 min Baking time: 15 min


  • 375 ml (1½ c) flour
  • 10 ml (2 tsp) baking powder
  • 2, 5 ml (½ tsp) salt
  • 75 g butter, diced
  • 200 ml (¾ c) milk


  • 250 g bacon rashers
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 125 ml (½ c) mozzarella cheese, grated
  • 125 ml (½ c) Cheddar cheese, grated
  • handful fresh parsley, chopped

Preheat the oven to 180°C. Line a baking sheet with baking paper.

1. Pastry: Mix together the flour, baking powder and salt in a bowl. Using your fingers, crumb the butter into the bowl. Mix in the milk until just combined.

2. Place the dough on a floured surface and roll into a rectangle, trimming the edges.

3. Filling: Cover the pastry with a layer of bacon, leaving a 2 cm edge free on one of the longer sides of the dough.

4. Mix together the onion, garlic, cheeses and parsley, and spread over the bacon. Brush the gap at the edge of the dough with water then roll into a spiral, sealing the edge. Wrap the roll in clingfilm and refrigerate for 30 minutes.

5. Slice the roll into slices about 1½ cm thick and place, spiral side up, on the prepared tray. Bake for 15 minutes or until golden. Serve warm.

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