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Christmas Swizzle Sticks

Hands-on time plus rising	20 min.
Cooking time	10 min.
Calories	about 141
Serves	12

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Ingredients

250 g (9 oz) strong white flour, plus extra to dust
¹⁄₂ x 7 g sachet fast-action dried yeast
200 ml (7fl oz) milk
2 tbsp olive oil, plus extra to oil
50 g (2 oz) pitted black olives, halved
2 fresh rosemary sprigs, leaves removed and finely chopped
6 slices Parma ham, halved lengthways
fresh pesto to serve

Directions

In a large bowl, mix the flour and yeast with ¹⁄₄ tsp salt. Pour the milk and oil into a pan and heat until lukewarm. Using a wooden spoon, stir enough of the milk mix into the flour to make a soft but not sticky dough.
Tip on to a lightly floured work surface and knead for 5min until elastic and smooth. Transfer to a lightly oiled bowl, cover with a tea towel and leave to rise for 30 min. Preheat the oven to 200°C (180°C fan) mark 6. Line two baking sheets with baking parchment Lightly knead the olives and rosemary into the dough, then divide into 12 balls.
Roll each into 18cm (7in) strips, then wind a strip of Parma ham along the whole length and twist the dough to create a twirled effect. Transfer to a baking sheet. Repeat with remaining dough. Bake for 12-15 minutes until lightly golden. Serve warm or at room temperature with pesto for dipping.

Freeze ahead: complete recipe up to one month ahead. Leave breadsticks to cool completely, then freeze. To use, defrost at room temperature, then heat for 5 min at 200°C (180°C fan) mark 6.