Advertisement

Ingredients

For the filling

  • 4 tbsp tomato purée
  • handful basil, roughly torn
  • 1 whole roasted pepper, from a jar, cut into strips
  • 70g pack pepperoni, chopped
  • 125g ball mozzarella, torn into chunks

Method

  • STEP 1

    Oil a 25cm springform tin. Make up the bread mix following pack instructions.

  • STEP 2

    Turn the dough onto a lightly floured surface and roll out to an oblong 35 x 22cm using a rolling pin. Spread the tomato purée over the dough (leaving a border of dough plain all the way round), then scatter with the basil, pepper, pepperoni and mozzarella.

  • STEP 3

    Carefully and firmly roll up from the longest side to make a Swiss roll, then slice evenly into 8 thick pinwheels. Arrange 7 around the edge of the tin and put the eighth in the centre. Cover the tin with cling film and leave in a warm place until well risen. Depending on the heat in the room, this can take up to 1 hr.

  • STEP 4

    Heat oven to 240C/220C fan/gas 7. Remove the cling film, scatter with the cheddar and bake for 12-15 mins until golden.

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.2 out of 5.5 ratings
Advertisement
Advertisement
Advertisement