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Cheese & Pesto Whirls


  • 450g strong white bread flour, plus a little for dusting
  • 7g sachet fast-action dried yeast
  • 1 tsp golden caster sugar
  • 2 tbsp olive oil, plus a drizzle
  • 150g tub fresh pesto

    240g tub semi-dried tomatoes, drained and roughly chopped

  • 100g grated mozzarella (ready-grated is best for this, as it is drier than fresh)
  • 50g parmesan(or vegetarian alternative), grated
  • Handful basil leaves

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