Fun Cooking – Cheesy Picnic Bread With Pepperoni And Tomatoes

Preparation time

10 mins

Cooking time

30 minutes

Makes

12 portions

Ingredients

• 500g pack Wright’s Parmesan & Sun Dried Tomato Bread Mix
• 125g pack Mozzarella di Bufala, drained and roughly torn
• ½ x 140g pack Pepperoni
• 100g baby plum tomatoes, halved and deseeded
• ½ x 25g pack fresh basil, roughly torn

Method

• Preheat the oven to 220C, gas mark 7.
• Make up the bread mix following the pack instructions and knead until the dough is smooth. Leave to rest for 5 minutes.
• Roll out the dough to a 30cm x 40cm oblong, then cut in half lengthways.
• Scatter the mozzarella pieces, pepperoni, tomatoes and basil over both halves. Working from the longest side, tightly roll up each piece of dough.
• Place the two rolls on a lightly greased baking tray and cover with cling film.
• Leave in a warm place for about 40 minutes until the dough has doubled in size.
• Remove the cling film and cook in the centre of the oven for 30-35 minutes until the bread is well risen, golden and the base sounds hollow when tapped.
• Allow to cool slightly on a cooling rack before slicing and serving warm.
• Enjoy with dips such as guacamole or houmous, plus Chantenay carrots and sticks of sweet pepper, celery and cucumber.