Mozzarella and roast pepper rolls recipe

  • Makes 2 rolls
  • 10 mins to prepare
  • 470 calories / serving
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HE MOZZROASTPEPPERR

Spread the cut sides of the rolls with pesto. Slice the pepper into thick strips and stuff half the strips into each roll. Divide the mozzarella between each roll, followed by the chorizo or salami, if using.

Wrap the rolls in foil or clingfilm, pack into lunchboxes and weigh down with something heavy, such as an ice block or a chilled/frozen water bottle of juice carton until ready to eat. This will keep the rolls cool throughout the morning.

Tip

As the rolls are pressed down through the morning, they will flatten, pressing the flavours of the Italian-style fillings into the bread. This makes them both easier to eat and more delicious. You could add or substitute fresh basil leaves, ham or Parma ham, sundried tomatoes, feta cheese, red pesto or olive tapenade, depending on taste. 

See more Lunch recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home. 

 

 

 

  • Ingredients

  • 2 crusty rolls, split in half
  • 2tbsp green pesto
  • 1 ready roasted red pepper, rinsed and drained
  • 80g mozzarella, well-drained and sliced
  • 6 thin slices chorizo or salami, optional
  • Energy 1960kj 470kcal 23%
  • Fat 29g 41%
  • Saturates 8g 40%
  • Sugars 5g 6%
  • Salt 2.2g 37%

of the reference intake
Carbohydrate 32.1g Protein 21.5g Fibre 2.8g

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