Stromboli with a roasted red pepper and garlic dough

It's been another busy cooking and baking day so I have a few recipes for you, starting off with Stromboli with a roasted red pepper and garlic dough.

Stromboli (with a garlic and roasted red pepper dough)

Dough
Pizza dough (check my homemade pizza recipe)
Garlic oil
2-3 Roasted red peppers (in a jar or you can make your own) sliced

Filling
1 Onion finely chopped
1 garlic clove sliced
35g diced pancetta
a sprinkling of Rosemary
1/2 tsp oregano
1 tin of Plum Tomatoes
Salt and pepper to taste

Cheese of your choice-Mozzarella, goats cheese, Parmesan

6 Basil leaves

Add the ingredients of the dough to a bowl and add two tablespoon of garlic oil and the chopped roasted red peppers and mix with the water and knead for 5-10 minutes
Leave to prove for around 2 hours until doubled in size

Make the filling
Fry the onion in a pan until softened and add the pancetta and cook for a couple of minutes. Add the garlic, rosemary and oregano and cook for a couple of minutes.
Pour in the tinned plum tomatoes and break the tomatoes up in the pan and mix well. Season well with salt and pepper and simmer on a medium heat until the sauce has reduced slightly.

Line a baking sheet with baking paper

Place the dough on a well floured surface and knock back

Place the dough on the baking sheet and roll it out into a rectangle with a thickness of a pound coin.

Spoon some of the sauce onto the dough and spread evenly across. Sprinkle the cheese over and then place the basil leaves randomly across the dough.

Using the baking paper, start to roll the dough up like a Swiss roll and once rolled, place in a pre heated oven (200/190c) for around 25 minutes.

Remove from the oven and enjoy :)

Mediterranean Filo Parcels

If you happen to have some filo pastry left over, why not whip up a quick and yummy lunch of Mediterranean Filo Parcels

Mediterranean Filo Parcels

4 long sheets of filo pastry
Olive oil
6 Pancetta strips
Goats cheese grated
Basil leaves
4 Cherry tomatoes halved
Olives - black or green, sliced or if small add whole.

Pre heat the oven to 170/160c fan
Cut the pancetta into 3cm strips and gently fry until just cooked, this will only take a minute or so.
Line a baking sheet with baking paper. Lay two sheets of the filo pastry out on the baking sheet and lightly brush some olive oil over the tops.
Lay half of the pancetta strips in the middle of the filo pastry. Add half of the grated cheese, tear up some the basil leaves and place on the cheese, add half the tomatoes and olives.
Fold over one side of the filo pastry to cover the filling, repeat with the other side and bring in the sides. Lightly brush with olive oil and continue with the other parcel.
Place in a pre heated oven and cook until golden on top, about 10- 15 minutes.