MINI PESTO STROMBOLI
RECIPE TYPE
Vegetarian
SERVES
6
Prep time: 20 min
Total time: 40 min
Ingredients
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
Directions
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: To serve as an appetizer, slice into 1-inch pieces for easy pick up.
NUTRITIONAL INFORMATION
Protein 38g | Fibre 1g |
Fat 32g | Sugar 4g |
Carbs 65g | Sodium 1,400mg |
