• 800g Plain flour
• 1 x heaped teaspoon salt
• 1 x heaped teaspoon Bicarbonate of soda
• 600ml semi skimmed milk
• 70g salted butter
• 100g Rosso pesto
• 200g mozzarella cheese
• 30g selection seeds
• Rapeseed oil

Preheat the oven to 200c/400f/gas 6
Lightly grease a 30cm x 25cm roasting tray with the oil
Drain the mozzarella from the water
Put the flour, salt and the bi carb into a large mixing bowl and mix well
Melt the butter and pour into the milk
Make a well in the centre of the flour and add the milk - use your hands to mix till it all comes together
Lightly dust a work surface with a little flour
Turn out the dough and kneed for a few mins till smooth
Cut the dough into 8 pieces and roll into balls
Then flatten and stretch into circles
Spread the pesto over the circles
Shred the mozzarella and divide this between the rolls - putting it on top of the pesto
Roll the dough around the filling, to encase the filling - and make them into balls
With the seam on the bottom - put them into a greased baking tray
Brush the top with a little milk - sprinkle on the seeds
Bake in the oven for 30/35 mins - till risen and golden
When tapped it should sound hollow
Serve warm or cold

Prep time - 30 mins
cook time - 30 mins