Stromboli

Make dough and sun-dried tomato paste.

DOUGH: Combine yeast, sugar and the water in a small bowl; stand in a warm place for 10 minutes or until mixture is frothy. Combine flour and salt in a large bowl; stir in yeast mixture and oil to make a soft dough. Knead dough on a floured surface for 5 minutes or until smooth and elastic. Place dough in an oiled large bowl; cover with plastic wrap. Stand in a warm place for 1 hour or until dough has doubled in size.

SUN DRIED TOMATO PASTE: Process ingredients to form a paste.

Preheat oven to 220°C. Lightly oil two oven trays.

Turn dough onto a lightly floured surface; knead until just smooth. Divide dough in half. Roll each half into a 20cm x 30cm rectangle on a lightly floured sheet of baking paper.

Spread sun-dried tomato paste on dough rectangles, leaving a 1cm border. 

Top each with a layer of ham, then pepperoni and mozzarella; sprinkle ¼ cup of the parmesan on each, then top with basil. Turn the paper so a long side of the dough is in front of you. Fold in edges on the short sides, then carefully roll up dough from the long side to enclose filling. Moisten edges with water to seal. Place seam-side down on trays.

Flatten rolls slightly; brush lightly all over with egg. Using a small, sharp knife or a razor blade, cut shallow slashes across the rolls. Sprinkle with remaining parmesan. Stand, uncovered, in a warm place for 15 minutes.

Bake stromboli for 10 minutes. Reduce oven temperature to 200°C/400°F; bake for a further 10 minutes or until golden brown. Stand for 5 minutes before cutting into pieces.