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Tear-and-share stuffed deli rolls

Tear-and-share stuffed deli rolls

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(1 ratings)

Prep: 25 mins Cook: 50 mins plus rising and proving

More effort

Makes 12 small rolls
A picnic-friendly sharing loaf stuffed with mozzarella cheese, peppers and artichokes

Nutrition and extra info

  • Vegetarian

Nutrition: per roll

  • kcal226
  • fat12g
  • saturates3g
  • carbs20g
  • sugars1g
  • fibre1g
  • protein11g
  • salt1g
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Ingredients

  • 500g pack bread mix (we used ciabatta)
  • 145g tub fresh pesto

    Pesto

    Pess-toh

    Pesto is a generic Italian name for any sauce made by pounding ingredients together.

    The…

  • 100g cooked artichoke in olive oil, drained and chopped (reserve a little of the oil)
  • 3 roasted pepper (from a jar), drained and chopped

    Pepper

    pepp-ah

    Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…

  • 250g ball mozzarella, chopped
  • handful basil, torn

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

Method

  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.

  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.

  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.

  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.

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Comments (1)

dementeddragonfly's picture
3.75

Hmm this recipe is confusingly written. The peppers and pesto that you set aside in 2. are actually for the topping not the filling. You add the artichoke / pepper mix as the filling. The actual bread is 5* but the recipe is only 2*

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