Mini Pesto Stromboli
1 tub (300g) Longo’s Signature Ricotta Soft Unripened Cheese
1/2 cup Longo’s Basil and Pine Nuts Pesto Sauce
1/2 cup chopped Longo’s Roasted Peppers
1/2 cup Longo’s Seasoned Breadcrumbs
2 Longo’s Enriched Coop Eggs
3 tbsp chopped pitted kalamata olives
1 bag (700g) Longo’s Pizza Dough
1 cup coarsely grated Parmesan cheese
2 tbsp Longo’s Extra Virgin Olive Oil
- •Stir together ricotta, pesto, peppers, breadcrumbs, eggs and olives; set aside.
- •Cut dough into 6 equal pieces. Roll each into six 9 x 5-inch ovals on floured surface. Divide cheese mixture in centre of each oval. Divide Parmesan over top of each.
- •Using scissors, cut dough on each side of cheese mixture about 1 inch apart. Fold over each piece to form braid and place on parchment-paper-lined baking sheet. Brush dough with oil.
- •Bake in preheated 400°F oven for about 20 minutes or until golden brown. Let cool slightly before serving.
- Protein 38g
- Fibre 1g
- Fat 32g
- Sugar 4g
- Carbs 65g
- Sodium 1,400mg