I like pepperoni.
I like pesto.
I like pizza.
I like rolls.
So this is a WINNER! It is so versatile and can be used for picnics, packed lunches or just for when you need that bit of extra comfort food on a rainy Saturday afternoon.
I use my breadmaker for this as it saves time waiting for the dough to rise, knocking back etc. Bung it all in the breadmaker, wait for the dough to be ready and crack on with the rest.
If you have a breadmaker have a look at the booklet and there will no doubt be a section for dough recipes.
Once the dough is ready:
Roll out the dough so that it is a rough rectangle and about 1.5cm thick.
Spread the pesto (I use dairy-free) over the whole of the pastry.
Evenly top with pepperoni.
Roll it from the shorter end so that it looks like a sausage roll.
Slice it into even pieces (each slice should be about 2cm thick).
Place the slices flat and close together on a greased baking tray.
Drizzle with olive oil and some dried mixed herbs.
Put into a low-temperature oven (about 40℃) for 30 minutes until doubled in size.
Bake at 220℃ for about 20 minutes or until golden brown.