Pesto Stromboli Rolls

Pesto Stromboli Rolls

Pesto Stromboli rolls

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I came back from university last weekend to find that both my sister and my dad have given up cakes and biscuits for Lent, which means no baking sweet things for a while, although I’m sure I still will! This meant that I had to give bread another try, but luckily these Stromboli are very easy to make, and don’t need to long to prove either.

Stromboli is a type of bread which has a filling inside, and is then rolled up, basically a savoury cinnamon roll. They are perfect for lunchboxes, and keep really well, and can either be frozen, or reheated in the oven once they are a couple of days old.

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Pesto Stromboli rolls (recipe adapted from John Whaite)

For the Pesto:
Bunch of basil, roughly torn into pieces
20g pine nuts or cashew nuts
15g parmesan, finely grated
Glug of olive oil
Salt and pepper
For the dough:
500g white bread flour
10g fast action yeast
10g salt
320ml water
30ml olive oil
For Filling 1:
1 batch homemade pesto
50g grated cheddar cheese
For Filling 2:
50g sundried tomato pesto
50g grated cheddar cheese
2 spring onions, roughly chopped
 
  1. For the dough, put the flour, salt, yeast, oil and water into a large bowl and work together into a dough. Tip onto a clean surface and knead for 10 minutes until the dough is smooth and shiny.
  2. Lightly oil the dough and put back in the bowl, then cover with clingfilm and leave in a warm place to rise until it has doubled in size, roughly 1 ½ hours, depending on how warm it is.
  3. While the dough is rising, make the pesto by blending all the ingredients together until you get a rough paste. Then knock the dough back and roll into a square roughly 30cm by 30cm.
  4. Spread the homemade pesto over half the dough, and sprinkle with the cheese, then spread the tomato pesto over the other half and add the spring onions and cheese.
  5. Roll the dough up tightly lengthways, then cut into 12 pieces. Place each piece into a hole in a muffin tin, then leave to rise for 30 minutes while the oven is pre-heating to 180°C.
  6. Once risen again, cook until the Stromboli are golden and risen. Put on a wire rack to cool and drizzle with some olive oil.

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