Strange request, I know, but at a Roman restaurant a while ago we were served savoury bread rolled up like a Chelsea Bun (for the UK) or a Cinnamon bun or raisin Danish (for others). The filling was pieces of prosciutto and semi-dried tomatoes, and the crumb was soft and dense, and probably contained a fair bit of oilve oil. The whole thiing was absolutely delicious. So delicious that I completely forgot to even ask what they were called or how to make them.

I'm sure I could make these, given at least a hint of the type of dough that might have been used.It will be a while before I get the chance to go back to the restaurant and ask.

Any suggestions?

Thanks

Jeremy