Stromboli

The whole family will enjoy these rolled pizza breads, crammed full of flavour and oozing with cheesiness. If you’re cooking for veggies, omit the mortadella and pepperoni and make sure to use vegetarian mozzarella.

Hands-on time 30min, plus rising. Cooking time about 30min. Serves 4

225g strong white flour, plus extra to dust 7g sachet fast-action dried yeast

1tsp caster sugar

1tbsp olive oil, plus extra to grease 50g tomato purée

50g passata

75g mortadella, sliced

40g pepperoni, sliced

150g mozzarella, drained and torn

25g ready-roasted mixed peppers, drained and roughly chopped

25g pitted black olives, halved

1 egg, lightly beaten

1tsp sesame seeds, optional

Flaked sea salt, to sprinkle, optional

1 In a large bowl, mix the flour, yeast, sugar and 1tsp fine salt. Make a well in the centre and pour in 125ml lukewarm water and the olive oil. Mix with a wooden spoon to combine, then bring together with your hands to make a soft dough (add more water if mixture looks dry).

2 Tip on to a lightly floured work surface and knead for 5min, until smooth and elastic. Transfer to a large, lightly greased bowl, cover with clingfilm and leave to rise in a warm place for 1hr, or until doubled in size.

3 Tip dough out on to a lightly floured surface and divide in ½. Roll each ½ into a neat 18 x 28cm rectangle.

4 Spread tomato purée evenly over top of each base, leaving a 3cm border around the edge. Next, spread on the passata. Arrange mortadella and pepperoni evenly over the passata, then top with the mozzarella, peppers and olives.

5 Working with one base at a time, fold short sides in slightly over the filling. Then, working from the long side closest to you, roll up the pizza in a tight cylinder, pinching the seam to seal. Repeat with the second base.

6 Line a large baking tray with baking parchment. Put the rolled stromboli pizzas, spacing them apart, on the lined tray (sealed edge down) and cover loosely with a clean tea towel. Leave to rise for 30min.

7 Preheat oven to 220°C (200°C fan) mark 7 and put a large baking tray in to heat. Brush the stromboli all over with beaten egg and sprinkle with sesame seeds and sea salt flakes, if using. Slide the stromboli, still on their baking parchment, on to the preheated tray and cook in oven for 30min, until golden.

8 Transfer to a large board and slice each stromboli in ½. Serve with a green salad, if you like.

PER SERVING 475cals, 21g protein, 22g fat

(10g saturates), 46g carbs (4g total sugars), 3g fibre

FREEZE AHEAD Assemble and cook the stromboli, then leave to cool completely. Wrap them well individually and freeze for up to 1 month. To serve, reheat in an oven preheated to 220°C (200°C fan) mark 7 for 20-25min, until piping hot.

These fun pizzas can be cooked from frozen. Tweak the filling to your liking!