Method:

• Mix Fiesta Corn, flour, yeast and water on slow speed for 2 minutes then 7 minutes fast using spiral mixer
• Allow to rest for 10 minutes
• Roll out dough to a rectangle and encase the pastry margarine
• Give 3 x ½ turns resting for 10 minutes between turns
• Take the dough down to a thickness of 3mm and 40cm wide
• Wash with egg and roll up (Swiss Roll style)
• Cut off 23mm lengths and place on a lightly greased tray
• Prove for 30 minutes then top with grated cheese or pizza topping and grated cheese then prove for a further 20 minutes
• Prover setting 30°C and relative humidity 80%
• Bake at 220°C
• Bake time 15-20 minutes