- May 2015
- Serves 6-8 as a snack or light lunch
- Hands-on time 50 min, oven tie 35-40 min, plus rising
A pizza-style bread recipe stuffed with tomato passata, fontina cheese and speck ham. The perfect picnic fodder.
- 8.2g (4.1g saturated)
- 44.1g (3.2g sugars)
For 8 servings
Make a day ahead, then warm through in a medium oven before serving.
Stromboli bread works with a variety fillings – try using your favourite pizza toppings next time, but avoid watery ingredients as they’ll make the dough soggy. For example, use semi-dried tomatoes (not fresh ones), and cooking mozzarella (firmer and cheaper than buffalo) instead of fontina. If you add veg such as peppers, cook them first.
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