These cheesy tomato poppers are made with reduced-fat cheese and contain almost no salt – perfect as a light snack or part of a healthy picnic.
- 360g strong bread flour, plus extra to knead
- 3tsp caster sugar
- 7g sachet fast action yeast
- 1tsp sunflower oil
- Cooking oil spray
- ½ onion, chopped
- 2 garlic cloves, chopped
- 227g can chopped tomatoes
- 1tsp Italian herbs, plus extra for topping
- 75g reduced-fat mature cheese, grated
- To make the dough, combine the flour, 2tsp of the sugar, yeast and oil in a bowl. Stir in 250ml warm water and knead on a floured board until smooth and springy when lightly pressed.
- Put the dough in a bowl greased with a little spray oil, cover with clingfilm and leave in a warm place for about 45 min, until the dough doubles in size.
- Meanwhile, spray a pan with a little oil and cook the onion and garlic. Add the tomatoes, remaining sugar and the herbs. Simmer for 5 min until thick, then remove from the heat and cool.
- Preheat the oven to 190°C/fan 170°C/gas 5. Roll the dough into a rectangle (about 30 x 50cm) and cut it into 24 squares. Put a small spoonful of the tomato mixture and some cheese in the centre of each square. Join the opposite ends to enclose the filling and twist the dough to secure. Put the poppers, with the twisted side under, on a greased baking tray.
- Spray with oil, sprinkle with extra herbs and bake for 15 min or until light brown.