Mexican Pizza Twists


These Mexican pizza twists bring flavour and fun to school lunches!

Allergens: Contains dairy, gluten


  • Ingredient
  • Amount
  • Self-raising flour
  • 2 cups
  • Margarine, chopped
  • 30g
  • Low fat milk
  • ½ cup
  • Water
  • ½ cup
  • Refried beans
  • ½ cup
  • Passata
  • ½ cup
  • Low fat grated cheese
  • 1 cup
  • Chopped parsley
  • 1 tbsp.


  1. Preheat oven to 200°C and line two baking trays with baking paper.
  2. Sift the flour into a bowl, add the chopped butter and gently rub into the flour using your fingertips until the mixture resembles breadcrumbs.
  3. Make a well in the centre of the flour mix and add the combined water and milk.
  4. Using a butter knife, mix quickly to a soft sticky dough.
  5. Turn out onto a floured surface and knead lightly.
  6. Divide the dough into 10 even sized pieces and press or roll into rounds, 10-12 cms in diameter.
  7. In a small bowl combine the refried beans and passata, mix well.
  8. Spread the mixture over the dough rounds, leaving a gap at the outer edge. Sprinkle with cheese and parsley.
  9. Roll the dough round up into a cylinder shape, then twist a few times before placing onto the prepared trays. Brush lightly with some milk. Sprinkle cheese on top of each twist.
  10. Place in the oven and bake for 10-15 minutes or until light and golden.
  11. Place in a paper bag, then into the pie warmer until ready to serve.

Serves: 10