Pancetta & Tomato Stromboli

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  • Bread dough
  • 1lb strong plain flour
  • 2 tsp salt
  • 4 tbsp olive oil
  • 7g pack dried yeast
  • 8-10 fl oz water
  • 3oz cooked diced pancetta

For the filling:

  • 4 tbsp tomato based pesto
  • 100g grated gruyere cheese


Mix the flour, pancetta and salt in a mixing bowl and then stir in the dried yeast. Add the olive oil and enough water to form a soft dough. Turn out on to the table and knead well for approximately 5-10 minutes

Place into a bowl and cover, leave to rise for approx 1 hr until doubled in size. Then tip on to a work service and form into an oblong shape approximately 40cm-25cm in size.

Spread the pesto onto the dough, followed by the cheese and then roll up like a Swiss roll and lay join, side down onto bake-o-glide lined baking tray. The dough can be divided into 12 rolls and baked in a large Aga roasting tray. Egg wash and leave for 15 mins.

Bake on the grid shelf on the floor of the roasting oven for approx 20-25 mins until golden and firm. Cool and slice.

By David Pengelly – AGA Demonstrator

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