- Plain flour, for dusting
- 2 x 220g balls frozen pizza dough, defrosted
- 3 tbsp tomato chutney
- 150g Président Emmental Grated
- 2 x 280g jars Cooks’ Ingredients Chargrilled Peppers
- 100g pack free-range sliced ham with rosemary and thyme
1 Preheat the oven to 200°C/Gas Mark 6; line a baking sheet with baking parchment. On a lightly floured surface, roll each ball of pizza dough to a rectangle (about 28cm x 18cm).
2 Leaving a 2cm clear border along both of the longer edges, spread 11⁄2 tbsp chutney over each rectangle of dough. Sprinkle with the Emmental and arrange the chargrilled peppers on top. Lay the slices of ham over the top and press down lightly to compact the filling.
3 Starting at one of the longer edges, roll up one of the pizza dough rectangles into a log. Cut into 8 equal rolls and arrange on the parchment. Repeat with the other dough rectangle. Bake for 15-20 minutes. Cool for 5 minutes before serving, or leave to cool completely. Put in a cool bag with an ice block if taking on a picnic or store in an airtight container for up to 2 days.
Recipe by Waitrose and Partners