Recipe
Mozzarella
and
Prosciutto
Stromboli
served
with
an
Italian
herb
and
cheese
sauce
Ingredients
- 850g bread dough
- Macphie Plant-based Glaze
- Mozzarella
- Prosciutto
- Sliced tomatoes
- Basil
- Macphie Béchamel with Butter Sauce
- Fresh pesto
- Onion
- Garlic
- Grated parmesan cheese
Method Makes 6 portions
Roll out 850g bread dough to a rectangular shape approximately 1cm thick.
Layer dough with prosciutto, mozzarella, basil & sliced tomatoes.
Along the longer edge roll the dough over on itself to form a large log with all ingredients enclosed within. Place on an oven-safe serving dish on tray then wrap dough around it. Cut approximately every 2 inches around ¾ of the way through the dough.
Then leave to prove for 45 minutes.
Brush with Macphie Plant-based Glaze then sprinkle seeds on top.
Bake at 210°C for 35 minutes.
To make the Italian pesto sauce: Makes 6 portions
Heat butter in a pan add garlic and onion, fry for about 1 minute.
Add the Macphie Béchamel with Butter Sauce and allow to come to a simmer stirring regularly, stir through 3 table spoons of fresh pesto.
Add a generous amount of grated parmesan cheese.
