Italian rolls with mozzarella

Ingredients:

• 4 slices prosciutto
• 1 canned roasted sweet pepper
• 1 tube (220 g) chilled croissant dough
• 1/4 cup pesto + extra for serving
• 16 frozen mozzarella sticks (from a 700g package)
• Marinara sauce, for filing

Preparation:

1. Preheat oven to 175°C. Line 2 rimmed baking sheets with parchment paper.
2. Cut each slice of prosciutto into 4 pieces, approximately 4 x 7 cm. Cut the roasted red pepper into 16 strips, approximately 1 x 5 cm.
3. Roll out the dough on a cutting board. Spread the pesto over the dough and spread it into an even layer. Cut the dough along the perforated lines to create 8 triangles. Cut each triangle in half to create 16 long, narrow triangles.
4. Place a mozzarella stick across the bottom of the wide side of one of the triangles. Place 1 red pepper strip crosswise next to the mozzarella, then place 1 piece of prosciutto on top of most of the remaining pesto layer. Starting with the wide side, tightly roll the dough around the filling and place it seam-side down on one of the prepared baking sheets. Repeat with the remaining dough, prosciutto, bell pepper, and mozzarella sticks.
5. Bake until golden brown and the filling is heated through, about 20 minutes. Serve warm with marinara sauce and the remaining pesto for dipping.