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Bread spirals

Bread spirals

Bread spirals

1kg prepared bread dough

For the fillings:
200g Sundried tomato feta and basil pesto
70 Prosciutto crudo
100g sliced Italian smoked pancetta
200g grilled artichokes with herbs in sunflower oil
300g mozzarella, sliced
30g basil leaves

Preheat oven to 180C. roll the dough out into a rough rectangle. Spread the sundried tomato, feta and basil pesto mixture over before layering the prosciutto and pancetta over. Add the artichokes and mozzarella, finish with the basil scattered over before rolling into a sausage shape.
Using a bread knife cut segments out of the sausage before turning cut side up to reveal the spiral of dough. Place in a greased baking tin, packing them together tightly then set aside to rise for 30 minutes.
After rising, place the dish in the oven to bake for 20 minutes or until the bread is golden brown and cooked through. Cool slightly before tearing apart and serving.

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