These super quick pinwheels compliment winter soups perfectly.
- Preheat oven to 190C.
- In a large bowl, combine flour, cheese, grated butter, salt and parsley, and rub together with your fingertips to break up the butter.
- Add the milk and mix with a butter knife until the dough forms a soft ball.
- Roll out the dough on a lightly floured bench to about 25cm x 10cm, spread with pesto and roll up.
- Cut into 20cm rounds and place on a paper-lined baking tray and bake for 10-12 minutes or until puffed and golden.