Italian Style Stuffed Bread

your favorite bread dough recipe, I used a ciabatta dough

1/4 lb Prosciutto, thinly sliced
4 hard-boiled eggs, sliced thin
1/4 lb Fontina cheese, shredded
1 fresh basil, chopped
5 plum tomatoes, roasted
extra virgin olive oil
sea salt
freshly ground black pepper

Roll out bread dough into a long rectangle about 1cm/½ inch thick. This should end up being about 39 inches long and about 8 inches wide.

Along the middle of the bread, lay out your prosciutto, eggs, cheese, basil and tomatoes. Drizzle with extra virgin olive oil and season with salt and pepper. Pull the dough over the filling so it forms what looks like a cannelloni shape. Seal the ends. Transfer to a flour-dusted baking pan, allow to rest for 15 minutes, dust with flour and place in your preheated oven at 180ºC/350ºF/gas for 35 minutes until golden.

Allow to cool slightly before cutting.