Step #1
METHOD (Makes 1 tray - 16 portions).
Step #2
Make up the Cheddar Cheese and Sundried Tomato Bread Mix following instructions 1 and 2 on back of pack. Roll out dough on a lightly floured surface to an oblong shape approximately 45cm x 30cm (18 x 12 inches) and spread liberally with the filling mixture.
Step #3
Coarsely chop the Sundried Tomatoes and sprinkle over the dough then roll dough up "Swiss Roll" style from the widest edge.
Step #4
Divide the roll into 16 equal slices using a sharp knife and place these cut side up into a large roasting tin 24cm x 33cm (10 x 12 inches) that has been pre-lined with well-greased foil.
Step #5
Loosely cover with a damp tea towel; lightly oiled plastic or polythene and allow to prove in a warm place until the slices are well risen and joined together to almost fill the base of the tin. Meanwhile, preheat the oven to 220°C (425°F Gas Mark 7). Peel and coarsely slice the red onions lengthways, tossing them in the reserved olive oil. Spread on a foil lined baking tray and roast these in the oven for 10-15 minutes until just softened and starting to caramelise.
Step #6
Remove cover from the dough and sprinkle over the onions. Top with thin slices of Mozzarella cheese and bake in the oven for approximately 20-25 minutes until cheese is bubbling and golden brown.
