Stir in water to the bread mix to form a soft dough. Set aside for 5 minutes, covered with a damp tea towel; lightly oiled plastic or polythene.
Mash the chillies in with the cream cheese, add the cheddar cubes and the Parmesan and amalgamate this into the dough until fully incorporated.
Place the dough in an oiled bowl and turn to coat. Cover with again as above and let the dough rise for around half an hour or until doubled in size.
Place the pizza stone on the camp fire to heat and divide the risen dough gently with a serrated knife.
Shape each piece in to a ball just bigger than a golf ball.
Place the rolls onto the hot baking stone and bake until the rolls are golden and when they sound hollow when tapped on the bottom, about 7 to 10 minutes each side