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Lancewood Stromboli
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Lancewood Stromboli

Ingredients

500 g prepared bread dough
8 salami slices
250 ml tomato purée
10 ml dried mixed herbs
15 ml sugar
1 garlic clove , crushed
salt & freshly ground black pepper  to taste
45 ml basil pesto
500 ml LANCEWOOD® Cheddar , grated

Method

Preheat the oven to 190°C. Line a baking sheet with baking paper.

Roll the bread dough out on a floured surface into a 20 cm x 30 cm rectangle.

Mix the tomato puree, herbs, sugar, garlic and seasoning together.

Spread half of it onto the bread dough, keeping it 1 cm away from the edges. Dot with pesto.

Arrange the ham on top overlapping slightly.

Top with the cheese and spread out evenly. Start on the long side of the dough and roll up like a swiss roll. Don’t roll to tightly otherwise the filling will be pushed out.

Place on the baking sheet with the seam side facing downwards. Pinch the end to close.

Brush with beaten egg. Sprinkle a bit more mixed herbs on top.

Use a sharp knife and cut slits on top.

Bake for 20 minutes until golden.

Cut into slices and serve with the remaining tomato sauce.

HINTS & TIPS:

  • Add fried mushrooms, caramelized onions or fried peppers to the filling.

  • Replace salami with 1 thinly sliced chorizo sausage or with 8 slices of ham. If using chorizo omit the pesto.

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