Vegetable and Cheese Filled Bread Rolls

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.