Put the flour, yeast, sugar, 2 tbsp oil and salt in a large bowl and mix to combine.
Gently pour in the water, using a spatula, bring the mixture together until combined.
Transfer to a lightly oiled surface, with lightly oiled hands, knead the dough for 3 minutes until soft and elastic.
Transfer to a lightly oiled bowl and cover with a clean damp kitchen towel.
Let rise in a warm place for 40 minutes, until doubled in size.
Preheat oven to 425°F.
On a lightly floured surface, roll the tough out into a 12 x 16” rectangle, with the longest side toward you.
Using a spatula, spread the dough with the filling leaving a ¼“ border.
Roll up the dough on the longest side into a long log.
Trim the ends and cut the roll into 10 pieces, each about 1 ¼“ wide and transfer to a parchment lined baking sheet, seam side down.
Bake for about 10 minutes, until golden brown. Dust with powdered sugar when cooled
