Combine the filling ingredients in a small bowl and mix well. Set aside. Preheat the oven to 220 C. Sift the dry ingredients into a bowl. Add the residue from the sifter. Rub in the butter, then stir in the grated cheese. Make a well in the centre. Pour in the milk and stir to make a soft dough. Turn out the dough onto a lightly floured surface and knead 10-15 times with the fingertips. Roll out the dough to a rectangle, approximately 35cm x 20cm. Spread with the filling, leaving a 1cm border along one long side. Roll up firmly towards the uncovered border. Pinch the edge to seal. Cut into 10-12 slices. Place the slices on a lightly greased oven tray. Bake for 15-18 minutes or until the swirls are golden brown. Serve with the mushroom soup. NOTES : Makes 10-12 swirls
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|Serving Size: 1 Serving (451g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 428 (29%)|
|Amt Per Serving||% DV|
|Total Fat 47.5g||63 %|
|Saturated Fat 28.7g||143 %|
|Monounsaturated Fat 12g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 120.8mg||37 %|
|Sodium 2735.7mg||94 %|
|Potassium 857.5mg||23 %|
|Total Carbohydrate 216.7g||64 %|
|Dietary Fiber 9.2g||37 %|
|Sugars, other 207.6g|
|Protein 41.5g||59 %|
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Calories per serving: 1460
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