Macphie Mozzarella and Prosciutto Stromboli served with an Italian herb and cheese sauce

• 1

  Step 1

  Roll out 850g bread dough to a rectangular shape approximately 1cm thick.
• 2

  Step 2

  Layer dough with prosciutto, mozzarella, basil & sliced tomatoes.
• 3

  Step 3

  Along the longer edge roll the dough over on itself to form a large log with all ingredients enclosed within. Place on an oven-safe serving dish on tray then wrap dough around it. Cut approximately every 2 inches around ¾ of the way through the dough.
• 4

  Step 4

  Then leave to prove for 45 minutes.
• 5

  Step 5

  Brush with Macphie Plant-based Glaze then sprinkle seeds on top.
• 6

  Step 6

  Bake at 210°C for 35 minutes.

To make the Italian pesto sauce:

• 1

  Step 1

  Heat butter in a pan add garlic and onion, fry for about 1 minute.
• 2

  Step 2

  Add the Macphie Béchamel with Butter Sauce and allow to come to a simmer stirring regularly, stir through 3 table spoons of fresh pesto.
• 3

  Step 3

  Add a generous amount of grated parmesan cheese.