Sausage, chilli and mozzarella stuffed flatbread

Method

1. Heat the oil in a frying pan then squeeze out the sausages from their casings. Break up with a spoon and allow to crisp and turn golden in the pan for 10 minutes, adding the chopped fennel, fennel seeds and chilli flakes for the last 5 minutes. Remove from the heat and allow to cool.
2. Meanwhile divide each of the dough balls into 8 equal portions, cover with a damp cloth. One a time, roll each piece of dough into discs of about 10cm, spoon a row of the sausage mixture across the centre, top with a scattering of mozzarella and bring the circle together to seal in the filling. Set the first one into the middle of an oiled 25cm round cake tin or ovenproof dish and bend round to create a curve.
3. Continue to roll and fill the rest of the dough portions, setting them into the tin joining from the centre and going right to the edge in a continuous loop.
4. Cover with a damp tea towel and leave to rest for 20 minutes. Preheat the oven to 200’C/180’C fan.  Brush with the melted butter and bake for 20-30 minutes or until puffed and golden.