Cannelloni sausage rolls with spicy tomato dip recipe
 A happy hybrid: the ever-popular party snack sheds its pastry and gets an Italian-style filling in these cannelloni sausage rolls, served with a spicy tomato dip. olive oil, for greasing12 dried cannelloni 400g/14oz chicken mince100g/3½oz hard mozzarella, finely diced1 tbsp dried oregano 1 tsp hot paprika 1 garlic clove, grated 2 tbsp red pesto1 tbsp tomato purée 40g/1½oz dried or fresh breadcrumbs 80g/2¾oz pecorino, gratedsalt and freshly ground black pepper olive oil, for greasing 12 dried cannelloni 400g/14oz chicken mince 100g/3½oz hard mozzarella, finely diced 1 tbsp dried oregano 1 tsp hot paprika 1 garlic clove, grated 2 tbsp red pesto 1 tbsp tomato purée 40g/1½oz dried or fresh breadcrumbs 80g/2¾oz pecorino, grated salt and freshly ground black pepper 1 tbsp olive oil1 onion, finely diced2 tsp dried chilli flakes2 garlic cloves, crushed400g tin chopped tomatoes1 tsp white sugar 1 tsp dried oregano ½ bunch fresh basil, roughly choppedsalt and freshly ground black pepper 1 tbsp olive oil 1 onion, finely diced 2 tsp dried chilli flakes 2 garlic cloves, crushed 400g tin chopped tomatoes 1 tsp white sugar 1 tsp dried oregano ½ bunch fresh basil, roughly chopped salt and freshly ground black pepper Method Bring a large saucepan of salted water to the boil. Preheat the oven to 220C/200C Fan/Gas 7 and oil a baking tray.Boil the cannelloni for 4 minutes until very al dente (you want the cannelloni to hold their shape). Drain and refresh by running briefly under cold water, then drain well and set aside.Mix the chicken mince with the mozzarella, oregano, paprika, garlic, pesto, tomato purée and breadcrumbs. Season with salt and pepper and place into a piping bag. Pipe the chicken mixture into the cannelloni tubes. Lay the cannelloni on the oiled baking tray, top with the grated pecorino and bake for 20 minutes, until the chicken is cooked through and the rolls are crisped and lightly coloured.Meanwhile, make the spicy tomato dip. Heat the olive oil in a saucepan over a medium heat. Add the onion and chilli flakes and fry for 5 minutes until softened, stirring occasionally. Add the garlic and fry for another minute. Add the tomatoes and sugar, stir and leave to simmer for 20 minutes until thick and reduced. Season with salt and pepper to taste and stir through the oregano and half of the basil. Remove the cannelloni from the oven and leave to rest for 5 minutes. Slice each cannelloni in half, place on a serving plate and garnish with the reserved chopped basil. Serve the spicy tomato dip in a small bowl. Bring a large saucepan of salted water to the boil. Preheat the oven to 220C/200C Fan/Gas 7 and oil a baking tray. Bring a large saucepan of salted water to the boil. Preheat the oven to 220C/200C Fan/Gas 7 and oil a baking tray. Boil the cannelloni for 4 minutes until very al dente (you want the cannelloni to hold their shape). Drain and refresh by running briefly under cold water, then drain well and set aside. Boil the cannelloni for 4 minutes until very al dente (you want the cannelloni to hold their shape). Drain and refresh by running briefly under cold water, then drain well and set aside. Mix the chicken mince with the mozzarella, oregano, paprika, garlic, pesto, tomato purée and breadcrumbs. Season with salt and pepper and place into a piping bag. Mix the chicken mince with the mozzarella, oregano, paprika, garlic, pesto, tomato purée and breadcrumbs. Season with salt and pepper and place into a piping bag. Pipe the chicken mixture into the cannelloni tubes. Lay the cannelloni on the oiled baking tray, top with the grated pecorino and bake for 20 minutes, until the chicken is cooked through and the rolls are crisped and lightly coloured. Pipe the chicken mixture into the cannelloni tubes. Lay the cannelloni on the oiled baking tray, top with the grated pecorino and bake for 20 minutes, until the chicken is cooked through and the rolls are crisped and lightly coloured. Meanwhile, make the spicy tomato dip. Heat the olive oil in a saucepan over a medium heat. Add the onion and chilli flakes and fry for 5 minutes until softened, stirring occasionally. Add the garlic and fry for another minute. Add the tomatoes and sugar, stir and leave to simmer for 20 minutes until thick and reduced. Season with salt and pepper to taste and stir through the oregano and half of the basil. Meanwhile, make the spicy tomato dip. Heat the olive oil in a saucepan over a medium heat. Add the onion and chilli flakes and fry for 5 minutes until softened, stirring occasionally. Add the garlic and fry for another minute. Add the tomatoes and sugar, stir and leave to simmer for 20 minutes until thick and reduced. Season with salt and pepper to taste and stir through the oregano and half of the basil. Remove the cannelloni from the oven and leave to rest for 5 minutes. Remove the cannelloni from the oven and leave to rest for 5 minutes. Slice each cannelloni in half, place on a serving plate and garnish with the reserved chopped basil. Serve the spicy tomato dip in a small bowl. Slice each cannelloni in half, place on a serving plate and garnish with the reserved chopped basil. Serve the spicy tomato dip in a small bowl. Recipe tips Instead of chicken mince you could use turkey or pork mince.