PINWHEEL PIZZAS

Pinwheel pizzas image

Use a packet bread mix to roll up individual pizza buns filled with tomato, basil, mozzarella and pepperoni

Provided by Sara Buenfeld

Categories Starter

Time 45m

Yield Makes 8

Number Of Ingredients 9

Ingredients

olive oil , for the tin
500g pack bread mix
flour , for dusting
50g mature cheddar , grated
4 tbsp tomato purée
handful basil , roughly torn
1 whole roasted pepper , from a jar, cut into strips
70g pack pepperoni , chopped
125g ball mozzarella , torn into chunks

Steps:

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.

Nutrition Facts : Calories 271 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 1.3 milligram of sodium