Method (Makes 12 portions)
Place the bread mix into a bowl with the water and mix to a soft dough.
Knead well for 5 minutes until a well-developed dough is formed.
Cover loosely with polythene and allow the dough to rest for 5 minutes.
Place the dough onto a clean surface and add the black olives, sun dried tomatoes and pesto.
Chop the dough and mix in the ingredients as you are chopping.
Divide the mixture between a greased and lined 12 hole muffin tin.
Sprinkle the Mozzarella cheese on top.
Cover with a damp tea towel, lightly oiled plastic or polythene and leave in a warm place for approximately 40 minutes or until doubled in size.
Bake in a preheated oven 200°C (390°F, Gas Mark 6) for 20-25 minutes until risen and golden brown.
I love the Sundried Tomato Melt recipe made with the Cheddar & Sun Dried Tomato mix. I use this recipe and spread it with home-made garlic butter which better than anything you can buy. It also freezes beautifully.
Margy Bell
Another accompaniment to a healthy, Mediterranean style meal. A great lunchbox filler with a slice of salami, prosciutto or chorizo with cheese & baby leaf salad - now you're winning! Deb the Bread