Pesto and Mozzarella Rolls Recipe

These tear-and-share type rolls are such fun and just right with a bowl of soup for lunch. They freeze really well so you can whip one out of the freezer, wrap it in foil and reheat it in a medium oven (about 160°C/Fan 140°C/Gas 3) for 15–20 minutes. The type of mozzarella you buy in blocks works best for this recipe as it contains less moisture you don’t want soggy dough.