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Stuffed tear-and-share rolls

Tear-and-share stuffed deli rolls

Stuffed tear-and-share rolls

Name: Stuffed tear-and-share rolls
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: Makes 12 small rolls
Cuisine: Italian
Ingredients: 500g pack bread mix (we used ciabatta); 145g tub fresh pesto; 100g cooked artichoke in olive oil, drained and chopped (reserve a little of the oil); 3 roasted peppers (from a jar), drained and chopped; 250g ball mozzarella chopped; handful basil torn

Cassie Best

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Makes 12 small rolls

More effort

Prep: 25 mins

Cook: 50 mins

plus rising and proving

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A picnic-friendly sharing loaf stuffed with mozzarella cheese, peppers and artichokes

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

500g pack bread

mix (we used ciabatta)
145g tub fresh pesto
100g cooked artichoke

in olive oil, drained and chopped (reserve a little of the oil)
3 roasted peppers

(from a jar), drained and chopped
250g ball mozzarella

chopped
handful basil

torn

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Nutrition: per roll

kcal226
fat12g
saturates3g
carbs20g
sugars1g
fibre1g
protein11g
salt1g

Method

step 1

Make up the bread dough following pack instructions, adding 1 tbsp of pesto instead of the oil suggested on the pack. Leave the dough to rise until doubled in size.
step 2

Brush a 23cm springform tin with some of the oil from the artic and set aside 2 tbsp pesto and 1 tbsp chopped peppers for the filling. Mix the remaining ingredients together in a bowl.
step 3

Divide the dough into 12 equal pieces, using scales to be exact. Roll each piece into a ball, then roll out to form a disc with a rolling pin. Divide the pesto-veg filling between the 12 pieces of dough, then shape back into balls by pinching the edges together and rolling until smooth. Arrange the dough balls, seam-side down, in the cake tin. Cover with a piece of oiled cling film and leave to prove until doubled in size. 4 Heat oven to 180C/160C fan/gas 4.
step 4

Remove the cling film. Brush the rolls with the remaining pesto and scatter over the rest of the peppers. Bake for 50 mins until golden and cooked through. Cool in the tin for 10 mins, then cool completely on a wire rack before transferring the deli rolls to your picnic basket.

Recipe from Good Food magazine, July 2014

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