In a large bowl combine all the dough ingredients and stir with a fork until it forms a rough ball. Tip out the ball of dough on a floured bench and knead for 5 minutes until smooth.Cover and leave to rise for 45-60 minutes. * While the dough is rising, make the cream cheese filling
Cream Cheese Filling
In a bowl, combine the cream cheese, chopped herbs, salt and garlic. Mix well.
Roll the dough out into a square of about 40cm by 40cm and cut it diagonally down the middle into two triangles. Cut and shape the triangles until you have two tall triangles.
Place one triangle on a piece of baking paper and spread it with the cream cheese mixture. Then top with the mozzarella cheese.
Add on the second triangle and seal the edges.
Cut lines up each side of the triangle, not quite meeting in the middle. Twist each individual cut piece. ** If making this in advance, at this point it can be stored in the fridge until the next day, ready to be baked. Take it out about an hour before baking.
Heat your oven to 180 degrees Celsius and let the dough rest at room temperature while your oven warms.
Bake for 25 minutes until golden brown and serve warm with your favourite sauce, spread or dip.