Salami and sun-dried tomato pretzel rolls

Method

1. Unwrap the 2 balls of dough, then stretch them along the work surface (lightly dust if needed) to give 2 lengths roughly 4cm wide by 40cm long. Make a groove all the way down the centre of each length with the back of a teaspoon, then spread 1 tsp ’nduja and 1 tsp tomato paste along each groove. Top with halved pieces of salami (you won’t need it all) and a sprinkling of the rosemary. Fold over along the whole length, pinching the edges of the dough together to seal in the filling. 
2. Turn the dough over so the seal is underneath, then cut each piece into 20 equal rolls. 
3. Pour boiling water into a large deep pan, then add the bicarb – it will bubble up. Carefully drop the rolls into the water in batches of 10 and cook for 10 seconds. Remove with a slotted spoon and set aside to drain on kitchen paper, then transfer to 2 baking trays lined with non-stick baking paper. Scatter over the salt and the remaining rosemary. Chill until ready to bake.
4. Heat the oven to 220°C/200°C fan/gas 7. Bake the pretzel rolls for 12-15 minutes until deep golden brown. Leave to cool slightly before serving.