This recipe has been added to your {{userMenuPlanners.planners.name}} in {{userMenuPlanners.selectedDay.name}}
Already have an account?
Log InWant to create a Menu Plan?
Create NowOops, you’ve already added this recipe to this recipe book chapter. Try a different book or chapter.
This recipe has been added to {{userRecipeBooks.books.name}} in {{userRecipeBooks.selectedChapter.name}}
Already have an account?
Log InWant to create a Recipe Book?
Create Now
Preheat the oven to 190°C. Line a baking sheet with baking paper.Â
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:
Replace salami with 1 thinly sliced chorizo sausage or with 8 slices of ham. If using chorizo omit the pesto.
This recipe has been added to your {{userMenuPlanners.planners.name}} in {{userMenuPlanners.selectedDay.name}}
Already have an account?
Log InWant to create a Menu Plan?
Create NowOops, you’ve already added this recipe to this recipe book chapter. Try a different book or chapter.
{{serverError}}
This recipe has been added to {{userRecipeBooks.books.name}} in {{userRecipeBooks.selectedChapter.name}}
Already have an account?
Log InWant to create a Recipe Book?
Create Now
