1 whole roasted pepper, from a jar, cut into strips
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