SAVOURY BREAD ROLL

Yields1 Serving
 500 g pizza dough
 2 onions, thinly sliced
 8 sun-dried tomatoes, chopped
 6 anchovy fillets, chopped
 50 g black olives, stoned
 100 g mature cheddar, coarsely grated
 1 teaspoon dried mixed herbs
 2 – 3 tbsps olive oil
 Freshly ground black pepper
1

Heat 1 tbsp oil in a pan and saute’ the onions. Drain and set aside. Roll out the pastry to a rectangle approx 25 x 35cm. Brush with olive oil, then spread the onions first, then follow with the cheese, tomatoes, anchovies, olives and lastly the mixed herbs and black pepper.

2

Lightly roll the pastry over the filling. Cut into 10 – 12 slices and place cut-side up in an oiled 20cm round springform tin. Brush the slices with oil, sprinkle with sea salt and let it rise for 30 minutes. Bake in a hot oven for 20 – 30 minutes until golden.

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