500 g pack ciabatta bread mix
145 g tub fresh pesto
100 g cooked artichokes in olive oil, drained and chopped (reserve a little of the oil)
3 chargrilled red capsicum (from a jar), drained and chopped
250 g ball mozzarella, chopped
1 handful basil, leaves only, torn
- Make up the bread dough following pack instructions, adding 3 tsp of pesto instead of the oil suggested on the pack. Leave the dough to rise until doubled in size.
- Brush a 23cm springform tin with some of the oil from the artichokes, and set aside 1 1/2 tbsp pesto and 1 1/2 tbsp chopped capsicums for the filling. Mix the remaining ingredients together in a bowl.
- Divide the dough into 12 equal pieces, using scales to be exact. Roll each piece into a ball, then roll out to form a disc with a rolling pin. Divide the pesto-veg filling between the 12 pieces of dough, then shape back into balls by pinching the edges together and rolling until smooth. Arrange the dough balls, seam-side down, in the cake tin. Cover with a piece of oiled cling wrap and leave to prove until doubled in size.
- Heat oven to 180C/160C fan. Remove the cling wrap. Brush the rolls with the remaining pesto and scatter over the rest of the capsicums. Bake for 50 mins until golden and cooked through. Cool in the tin for 10 mins, then cool completely on a wire rack before transferring the deli rolls to your picnic basket.