Stromboli Pizza Scroll with Giorgio's Mozzarella

Stromboli Pizza Scroll

Serves: 8 people

Prep: 10 mins

Cook: 35 mins

Total: 45 mins

Ingredients

200g Giorgio’s Mozzarella, sliced

1 sheet pizza dough (store-bought or homemade)

2–3 tbsp pesto

100g prosciutto

100g mortadella

100g salami

1 egg, beaten (for egg wash)

Freshly cracked black pepper

Optional: grated Parmesan and sesame seeds for topping

Instructions

Step 1

Preheat your oven to 200°C (180°C fan). Line a baking tray with baking paper.

Step 2

Lightly flour your bench and roll the pizza dough into a rectangle, about 30 x 40 cm. Spread the pesto evenly over the dough, leaving a 2 cm border around the edges.

Step 3

Layer the salami, mortadella and prosciutto evenly over the pesto. Scatter the scamorza over the top and finish with a little cracked black pepper.

Step 4

Starting from one long side, roll the dough tightly into a log. Pinch the seam and tuck the ends underneath to seal.

Step 5

Place seam-side down on the tray. Brush with the beaten egg and make 4–5 small diagonal slashes across the top to allow steam to escape. If using, sprinkle with Parmesan and sesame seeds.

Step 6

Bake for 30–35 minutes, or until the crust is deep golden and crisp. Rest for 10 minutes before slicing.

Step 7

Step 8

Step 9

Notes

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