- olive oil, for the tin
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 500g pack bread mix
- flour, for dusting
Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…
- 50g mature cheddar, grated
For the filling
- 4 tbsp tomato purée
- handful basil, roughly torn
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 1 whole roasted pepper, from a jar, cut into strips
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- 70g pack pepperoni, chopped
- 125g ball mozzarella, torn into chunks
Oil a 25cm springform tin. Make up the bread mix following pack instructions.
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.
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.
Heat oven to 240C/220C fan/gas 7. Remove the cling film, scatter with the cheddar and bake for 12-15 mins until golden.