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Bear Faced Bacon, Cheese & Chutney Scrolls

preparation time

20 mins

Cooking time

15 mins



Bear Faced Bacon, Cheese & Chutney Scrolls


1 cup plain flour

2 tsp baking powder

¼ tsp salt

2 tbsp butter

1/3 cup milk

¾ cup grated tasty cheese

2 rashers bacon, finely diced

2 spring onions, peeled and finely sliced

½ jar Beerenberg Tomato Chutney

Handful black olives

1 x tub baby bocconcini

2 rashers bacon


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

Place the flour, baking powder, salt and butter in the food processor and blend to a fine crumb.

With the motor running, add the milk and combine to make a soft dough.

Turn the dough out onto a lightly floured bench and knead together.

Roll the dough into a rectangle (approx 20cm x 30cm).

In a mixing bowl, mix together the grated cheese, bacon, spring onions and chutney.

Spread this over the dough and roll up, starting at the longest edge.

Cut the dough into 18 even sized pieces, and place onto the prepared baking tray. Allowing some room for spreading.

Create your bear faces with half a baby bocconcini for the nose topped with a half an olive.

Cut small pieces of olive to make the eyes and mouth.

Place small squares of bacon at the top to make the ears.

Bake for 12 to 15 minutes and enjoy while still warm.