- Preheat the oven to 220C/400F/Gas Mark 7. Make up the bread mix following the pack instructions and knead until the dough is smooth. Leave to rest for 5 mins.
- 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 mins 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.
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This moreish picnic bread is great served warm – children will love dunking it into fresh dips such as houmous or guacamole
500g (1lb 2oz) pack Wright's Parmesan & Sun Dried Tomato Bread Mix 125g (41/2 oz) pack Garofalo Mozzarella di Bufala Campana, drained and roughly torn ½ x 140g (5oz) pack Waitrose Pepperoni 100g (4oz) baby plum tomatoes, halved and deseeded ½ x 25g (1oz) pack fresh basil, roughly torn
Time: 10 mins Serves: 12 Nutrition: n/a