BBQ Bacon Pizza Scrolls

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon and onion, breaking up bacon with a spoon, until golden, 4-5 minutes. Set aside.

• In a large bowl, add measured basic sponge mix. • Using your fingertips, rub butter into basic sponge mix, until resembling fine breadcrumbs. • Add Greek-style yoghurt and the milk, then mix until dough comes together. • Lightly dust a work surface with some of the remaining basic sponge mix. Tip out dough and knead until smooth, 1-2 minutes.

• Lightly dust the work surface again with some basic sponge mix. Roll dough into a 30cm x 40cm rectangle. • Spread dough with tomato paste, then top with bacon and onion mixture, sweetcorn and half the Cheddar cheese. • Roll up dough tightly from the long side to form a log, then slice into 6 equal portions. • Arrange scrolls, cut-side up, in the lined loaf tin.

TIP: Trim the edges of the rolled dough for an even rectangle!

• Bake scrolls until lightly browned, 10-12 minutes. • Remove from oven. Sprinkle with remaining cheese. Bake until golden brown, 6-8 minutes. • Set aside to cool slightly in the tin, 15 minutes.