Mozzarella, Pesto & Tomato Bread Rolls



½ cup pesto
Grated mozzarella
Sliced bread (approximately 1 large packet, may vary depending on the size of the bread)

Tomato Sauce:
1 tsp oil
2 Supreme Chopped Tomato Tin
1 tsp Supreme Garlic Powder
2 tsp Supreme Onion Powder
3 tsp sugar
Salt to taste
1 tsp Supreme Coarse Black Pepper
1 tsp Supreme Chilli Flakes
1 tbsp vinegar

Flour Paste:
½ cup plain flour
½ cup water


Heat oil in a pot over medium heat. Add chopped tomato, garlic powder, onion powder, sugar, salt, black pepper, chilli flakes and vinegar. Stir well and cook until the sauce has thickened and reduced by half. Set aside and cool. To make the flour paste, mix water and plain flour together until smooth. Method to assemble: lay the slice of bread sideways and cut off the crusts. Using a rolling pin, roll the bread until completely flat. Brush with pesto and then place 1 tbsp of tomato sauce in the middle and top with grated mozzarella. Brush the edges with flour paste and fold over the bottom half of the bread one third of the way so it covers half the mix then fold over the top half to overlap and use a fork to seal the edges properly. Repeat with remaining slices of bread, tomato sauce, pesto and mozzarella. Trim edges with a knife for a neat finish. At this point you can freeze the bread rolls. To cook, bake in the oven or deep fry in hot oil till golden.

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