Tear-and-share stuffed deli rolls

Tear-and-share stuffed deli rolls

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(1 ratings)

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Cooking time

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

Skill level

Moderately easy

Servings

Makes 12 small rolls

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per roll

kcalories
226
protein
11g
carbs
20g
fat
12g
saturates
3g
fibre
1g
sugar
1g
salt
1g

Ingredients

  • 500g pack bread mix (we used ciabatta)
  • 145g tub fresh pesto
  • 100g cooked artichokes 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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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.

Recipe from Good Food magazine, July 2014

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Comments

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dementeddragonfly's picture
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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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