Lovely, stuffed bread rolls that I’ve been making for over a decade, but never posted the recipe anywhere, because I find it so difficult to put into words how the bread rolls are to be slit!! It’s not complicated in the least, but for me, the 3D world and its representations are apparently very challenging…. Anyway, these are delicious. I’m forever grateful to the friend of a friend who served these to my friend, who in turn introduced me to them. All clear? Good. Now onto explaining how to stuff part baked bread rolls with Mediterranean goodness.
Pesto, Sun-Dried Tomato and Mozzarella Rolls
4 part baked bread rolls
2 tablespoons olive oil
2 garlic cloves, minced
4 teaspoons pesto
2 sun-dried tomatoes, packed in oil
125 g fresh mozzarella
(All ingredient amounts are subject to personal taste)
Combine olive oil and minced garlic. Chop sun-dried tomatoes. Slice mozzarella.
Preheat oven to the temperature specified on your bread roll package.
Place bread rolls on a cookie sheet and slit the tops open lengthwise, about halfway through each roll. (Okay? Hmm. I hope the picture helps.)
Bake bread rolls for about half of the time indicated on the package – the rolls I use need to be baked for 8-10 minutes, so I bake them for 4 minutes at this stage.
Take the rolls out of the oven and work quickly to stuff them: first, brush the insides of the rolls with garlic oil, then fill the rolls with pesto, chopped sun-dried tomatoes and mozzarella slices. The rolls are not overly hot yet, so you should be able to do all this with your bare hands, even if you don’t have hands of the asbestos variety (like Nigella).
Return rolls into the oven and bake for however long is left (4-6 minutes for me).
Eat. Be happy.