DOUGH
Mix all dry ingredients together in a large bowl with the parsley. Add half of the water to the dry ingredients and then mix, slowly adding the remaining water whilst mixing. Mix together well until the ingredients form a ball. At this point transfer to a well-floured bench top.

Add the olive oil to the ball of dough and knead it in. If necessary, add extra flour if it becomes too sticky and continue working dough. You want to knead the dough till the texture is smooth and elastic (about 6 – 8 minutes).

Once the dough is smooth and elastic return it a clean and oiled bowl, cover it with glad wrap and then a tea towel and keep warm until the mixture doubles in size (about 40 minutes).Once doubled remove from the bowl and roll out to a large rectangular shape.

Preheat oven to 180° Celsius.

FILLING
Spread the chilli pesto liberally over the dough in an even layer then top with mozzarella and basil. Starting at the long edge of the dough, gently begin to roll the dough to encase the filling inside until you have a long log shape. Cut edges off to even the ends, then cut the roll into 10 even portions.

Place the portions into a lined rectangular baking dish with the cut side up and ensure they are evenly distanced. Cover and set aside in a warm place to rise again for at least 30 minutes (you can make these the day before and bake the next day if required).

Place the baking dish in the oven and bake for 30 minutes until golden and cooked through. Cool on a wire rack for 10 minutes, then serve.