Olive Bagels stuffed with Cheese & Pesto

Method

1. 1
   Mix self raising flour, Greek yoghurt, Italian herbs, olives and salt in a bowl until it turns into dough.
2. 2
   Divide the dough into 6 sections. Add some extra flour onto a surface and roll out the dough forward and backwards one way to stretch out the dough.
3. 3
   Add pesto and cheese on one side of the dough. Fold the sides inwards to roll the dough forwards into a log shape to keep everything together. Don’t over fill it with pesto and cheese as it will make it hard to keep it all together.
4. 4
   Once rolled into a log shape, connect the 2 ends together and stretch out the middle to create a bigger hole as this will close in as it cooks in the oven.
5. 5
   Brush melted butter on each bagel (optional). Then cook in the oven at 200 degrees Celsius (400 degrees Fahrenheit) for 25 minutes or until cooked. Times may vary.
6. 6
   Once cooked, serve & enjoy.