Pesto, ham and cheese appetizer roll

Ingredients

• 500 g flour
• 1 tablespoon flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 25 g fresh yeast
• 150 ml milk
• 100 ml lukewarm milk
• 1 egg (for the dough)
• 50 ml oil
• 4 tablespoons pesto
• 8 slices ham
• 150 g kashkaval cheese
• 2 tablespoons sliced black olives
• 1 egg (for brushing)
• 1 pinch of salt

Preparation

1. Warm 150 ml milk slightly in a small saucepan. Add 1 teaspoon sugar, 1 tablespoon flour and the fresh yeast (25 g), stir until it dissolves, then leave for 10 minutes to activate. 2. In a bowl put 500 g flour, 1 teaspoon salt, 50 ml oil, the egg (for the dough) and the yeast mixture once it has risen. Mix, then gradually pour in 100 ml lukewarm milk until you get a dough that can be kneaded. 3. Turn the dough onto the work surface and knead for about 10 minutes, until it is elastic, smooth and no longer sticky. 4. Leave the dough to rise for about 60 minutes, until it has doubled in size. 5. Divide the dough into two pieces and roll each one out into a rectangle on the work surface. 6. Spread each rectangle with 2 tablespoons pesto, lay 4 slices of ham on top, sprinkle with 75 g cheese and half of the sliced olives (1 tablespoon). 7. Roll as tightly as you can and place the roll in a baking tin lined with baking paper. Do the same with the second dough and put it in the same tin. 8. Let the rolls rise in the tin for about 20 minutes. Meanwhile, preheat the oven to 180°C. 9. Brush the rolls with the egg (for brushing) beaten with a pinch of salt, then bake at 180°C until nicely browned, about 25 minutes. Check with a toothpick inserted in the centre, it should come out clean. 10. Take the tin out of the oven and cover the rolls with a kitchen towel for 10 minutes, until they cool a little. They can be served warm or cold.