Pancetta & Tomato Stromboli
In stock
Ingredients
- Bread dough
- 1lb strong plain flour
- 2 tsp salt
- 4 tbsp olive oil
- 7g pack dried yeast
- 8-10 fl oz water
- 3oz cooked diced pancetta
For the filling:
- 4 tbsp tomato based pesto
- 100g grated gruyere cheese
Method
Mix the flour, pancetta and salt in a mixing bowl and then stir in the dried yeast. Add the olive oil and enough water to form a soft dough. Turn out on to the table and knead well for approximately 5-10 minutes
Place into a bowl and cover, leave to rise for approx 1 hr until doubled in size. Then tip on to a work service and form into an oblong shape approximately 40cm-25cm in size.
Spread the pesto onto the dough, followed by the cheese and then roll up like a Swiss roll and lay join, side down onto bake-o-glide lined baking tray. The dough can be divided into 12 rolls and baked in a large Aga roasting tray. Egg wash and leave for 15 mins.
Bake on the grid shelf on the floor of the roasting oven for approx 20-25 mins until golden and firm. Cool and slice.
By David Pengelly – AGA Demonstrator
