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Cheesy pepper rolls – cooked on a pizza stone in a campfire

  • SERVES: 6


Premium White Bread Mix 500g
  • Premium White Bread Mix 500g
  • 500g Wright’s bread mix – Premium White, or Cheese & Onion, or Cheddar Cheese & Sundried Tomato
  • Reduce the water from 320ml on the pack to 275ml with 50ml (3 tablespoons) of Olive oil
  • Small bottle of Olive oil – 3 tablespoons required as above + other uses
  • 1 small jar of jalapeno pepper.
  • 1 226g of cream cheese
  • 400g Cheddar cheese, cubed
  • 50g of grated Parmesan cheese



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

"I have recently been given a bread maker back that I gave away a while ago. I gave it away because it was just too much trouble to make home made bread. But late last year I spotted your product on the shelf at the supermarket and it just ready add water. This could be true, could it be? Well, all I can say is that you have won me back to baking my own bread. Every month now I empty the shelf on the monthly food shop as I'm now only using your Bread Mix. Thank you very much for making life so easy. Kind Regards"

Mark Gettings

Deb's Tips

Preheat the liberally oiled stone on the camp fire and divide the dough. Carefully place one piece of dough on hot grill. The dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn the dough over using two spatulas. Working quickly, brush more oil over the crust and serve golden brown.

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