On A Roll

Gooey cheese, pepperoni and basil all wrapped up in an easy-to-make dough will make the house smell like heaven and your tastebuds super happy.

STROMBOLI

PREP + COOK TIME 1½ HOURS (+ REFRIGERATION) SERVES 8

200g sliced leg ham 100g sliced pepperoni

2 cups (200g) grated mozzarella

¾ cup (60g) finely grated parmesan

1 cup loosely packed fresh basil leaves

1 egg, beaten lightly

DOUGH

2 teaspoons (7g) dried yeast 1 teaspoon caster sugar

1 cup (250ml) warm water

2½ cups (375g) bread flour or plain flour

1 teaspoon fine sea salt

1 tablespoon olive oil

SUN-DRIED TOMATO PASTE

¾ cup (110g) drained sun-dried tomatoes in oil

2 cloves garlic, chopped coarsely

2 tablespoons olive oil (or the drained oil from sun-dried tomatoes)

1 Make dough, then make sun-dried tomato paste.

2 Preheat oven to 220°C/200°C fan. Lightly oil two oven trays.

3 Turn dough onto a lightly floured surface; knead until just smooth. Divide dough in half. Roll each half into a 20cm x 30cm rectangle on a lightly floured sheet of baking paper.