Vegetable and Cheese Filled Bread Rolls
1 hr 30 min.
ready in 3 h.
- For the dough
- 4 cups white Bread flour (plus extra for dusting)
- ¼ oz quick-rising active dry yeast
- 2 tsps salt
- 2 Tbsps olive oil (plus extra for brushing)
- 1.333 cups warm water
For the dough: sift the flour into a mixing bowl and stir in the yeast.
Mix together the salt, oil and water and stir into the flour. Mix until the dough comes together and forms a soft, spongy ball.
Knead the dough on a lightly floured surface for 5 minutes until smooth. Place in an oiled bowl, cover and leave in a warm place for 1 hour until risen.
Divide the dough into 4 pieces. On a lightly floured work surface, stretch out each piece to a 15cm x 20cm|6" x 8" oval.
For the filling: cook the broccoli in a pan of boiling salted water for 2 minutes. Refresh under cold running water. Drain on absorbent kitchen paper and chop.
Heat the oil in a frying pan and cook the mushrooms for a few minutes until lightly browned. Drain on absorbent kitchen paper.
Scatter the broccoli and mushrooms over the dough pieces, leaving a1cm|1/2" border. Sprinkle with garlic and season with salt and pepper. Sprinkle with mozzarella and place the tomato halves on top.
Starting at a shorter end, roll up each stromboli, and place seam-side down on a large baking tray lined with non-stick baking paper. Leave to rise for 30 minutes.
Heat the oven to 200°C (180° fan) 400°F gas 6.
Cut 2 slits in the top of each. Brush with oil and sprinkle with parmesan.
Bake for 25-30 minutes until golden. Serve warm.