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Serves 6

2 cups self-raising flour
pinch salt
1 teaspoon dried oregano
40g Australian butter, cubed
3/4 cup Australian milk
1/4 cup tomato paste
50g sliced salami, cut into strips
1 cup grated Australian mozzarella cheese
2 tablespoons grated Australian parmesan cheese
1/2 green capsicum, diced
1 tablespoon sliced olives (optional)
1 egg, lightly beaten

1. Combine flour, salt and oregano in a large mixing bowl. Rub in butter with fingertips until the mixture resembles breadcrumbs. Make a well in the centre, add the milk and mix to a soft dough. Knead lightly on a floured surface and roll out into a rectangle approximately 25 x 35cm in size.
2. Spread dough with tomato paste, and top with salami, mozzarella cheese, parmesan cheese, capsicum and olives. Roll up as for a Swiss roll and place on a buttered oven tray. Using scissors, make deep cuts 2cm apart along the top of the roll, without cutting all the way through. Gently push each slice to alternate sides, pinching the tops to create a 'crocodile' effect.
3. Brush with egg and bake at 200ºC for 15-20 minutes until golden brown and cooked through.

Alternatives:

Tropical: Substitute ham for salami, red capsicum for green and ¼ cup pineapple pieces for olives.

Capricciosa: Substitute ham for salami, omit capsicum and add ½ cup sliced mushrooms.

Cheese and Bacon: Substitute chopped, fried bacon for salami, omit capsicum and olives and add 1 tablespoon chopped parsley.

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