Roast potato and pesto stromboli recipe | Sainsbury`s Magazine

Ingredients

• 500g strong white flour, plus extra to dust
• 30g olive oil
• 10g fine sea salt
• 1 tbsp caster sugar
• 1 x 7g sachet fast- action dried yeast
• 300-350g lukewarm water (see ‘Kitchen tip’)
• 500g new potatoes, chopped into 1cm chunks
• 2 tbsp olive oil, plus 1 tbsp extra to brush
• 4 unpeeled garlic cloves
• 1 x 150g pot fresh pesto*
• 150g grated cheddar and mozzarella* mix
• 30g Parmesan*, finely grated