Mini Pesto Stromboli

Prep time:20 min
Total time:40 min

Serves 6


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.
  • TIP

Nutritional Information

Per serving: 660 calories
  • Protein 38g
  • Fibre 1g
  • Fat 32g
  • Sugar 4g
  • Carbs 65g
  • Sodium 1,400mg