Fun Cooking – Cheesy Picnic Bread With Pepperoni And Tomatoes

Preparation time

10 mins

Cooking time

30 minutes


12 portions


  • 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


  • 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.
Recipe Name
Cheesy Picnic Bread With Pepperoni And Tomatoes
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