Red Pesto, Chicken & Mozzarella Stromboli

DIFFICULTY
Difficult Difficult
COOK TIME
Over 2 hrs. Over 2 hrs.
SERVES
6-8 6-8
Red Pesto, Chicken & Mozzarella Stromboli
Main INGREDIENTS
  • Meat
Ingredients
Method

Ingredients

Dough
  • 450g strong white flour, plus extra for dusting
  • 1½ teaspoons or 1 x 7g sachet fast acting dried yeast
  • 1 teaspoon salt
  • 100ml hot water from the kettle
  • 2 tablespoons olive oil
  • 200ml cold milk
Filling
  • 4 tablespoons red pesto
  • 4 tablespoons tomato puree
  • 350g cooked chicken meat, shredded & seasoned with a little salt
  • 225g grated mozzarella cheese
  • Handful fresh basil leaves
  • ½ teaspoon coarse ground pepper
Topping
  • 25g melted butter
  • 1 teaspoon olive oil
  • 2 garlic cloves, minced
  • 40g Parmesan cheese, finely grated
Oiled cling film for covering during rising

  • Method

  • 1
    To make the dough sieve the flour into a bowl, stir in the yeast and salt. Add the hot water and olive oil to the cold milk.
  • 2
    Make a well in the flour, pour in the liquid and combine the ingredients to make a dough.
  • 3
    Dust your hands and a work surface or board with some of the extra flour and knead the dough for around 5-6 minutes until it is smooth and elastic. Place the dough back into the bowl, cover with cling film and leave to rise for 40-45 minutes or until it has doubled in size.
  • 4
    Re-dust the work surface or board and roll out the dough to a square approximately 30cm x 30cm (12' x 12').
  • 5
    Combine the red pesto with the tomato purée and spread over the surface of the dough, top with the shredded chicken, mozzarella, basil leaves and pepper. Roll up the dough encasing the filling, tuck the ends under and place into the baking tin seam-side down. Lightly cover with oiled cling film and rest for 30-35 minutes until well risen. Pre-heat the oven towards the end of the rising time to 200°C/180°C fan/Gas Mark 6.
  • 6
    Combine the melted butter with the olive oil and garlic. Brush the mixture over the surface of the dough and dust with the Parmesan cheese. Bake for 30-35 minutes until well risen and deeply golden. Remove from the tin on to a serving dish or board before slicing.
  • 7
    Cook's Notes
  • 8
    Addition of hot 'off the boil' water raises the temperature of the milk which aids the action of the yeast.