Essentials (South Africa) - - FOOD | WEEKEND KITCHEN -

Makes 12 Ready in 2 hr

For the dough 450g savoury bread mix (you may need to add but­ter­milk or beer de­pend­ing on pack in­struc­tions) For the fill­ing

140g basil pesto

125g grated moz­zarella

50g Parme­san or pecorino cheese, grated

50g black olives, sliced

50g green olives, sliced

50g sun-dried toma­toes, chopped

1 Make up the dough mix, fol­low­ing the di­rec­tions on the pack. Knead the dough for 5-10 min un­til it’s elas­tic.

2 Roll dough out to a rec­tan­gle about 25 x 35cm on a lightly floured sur­face. Leav­ing one of the long edges clear, spread the pesto over the dough. Scat­ter over the cheeses, olives and sun-dried tomato. Brush wa­ter along the clear edge, and then roll up the dough to­wards the clear edge; press over the join. 3 Cut the dough into 12 pieces. Place them on their sides, so you can see the spi­ral shapes and place them fairly close to­gether on the bak­ing sheet, in a rec­tan­gle of 4 x 3 rows.

4 Cover the bread with a piece of oiled cling­wrap or a clean tea towel and leave in a warm place for about 30 min-1 hr or un­til dou­bled in size and the rolls have joined to­gether.

5 Heat the oven to 200°C. Re­move the cling­wrap or towel from the dough. When the oven is hot, place a but­tered bak­ing sheet in the cen­tre and bake dough for 20-30 min, or un­til it’s an even golden colour and firm to the touch. Slide onto a wire rack to cool slightly. The rolls are best served warm on the day of mak­ing.

1 649kJ per serv­ing 15g fat 3g sat fat

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