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Makes 12 rolls
Cooking time: 10 minutes, plus resting time
Baking time: 25 minutes
Oven temperature: 200°C
• 400 g ready-made bread dough
• 60 ml sundried tomato pesto
• 250 ml shredded cooked chicken, well-seasoned
• 250 ml grated mozzarella
• 15 ml milk
• 5 ml sesame seeds or dukkah
1 Roll the bread dough into a 1 cm-thick rectangle and cut into 12 equal squares.
2 Spread a small spoonful of pesto on each square, followed by a little chicken and cheese. Wrap the squares one by one around the filling, pinch the edge closed and arrange them with the seam side down in a greased ovenproof dish. Let the rolls rise in a warm spot (as the dough is so thin, the bread doesn’t fully double in volume, but it will definitely puff up a bit).
3 Preheat the oven. Brush the rolls with a little milk, sprinkle the sesame seeds or dukkah on top and bake for about 25 minutes or until the rolls are golden brown and cooked through.
