Recipes
Date posted: 09/02/2017
Ingredients
| Loscoe sliced roasted chicken strips | 200g |
| Knorr jamaican jerk paste | 10g |
| Tomato purée | 25g |
| Everyday Favourites diced mixed peppers | 30g |
| Everyday Favourites mild white cheddar cheese | 50g |
| Everyday Favourites white bread & roll mix | 300g |
Method
- Split the dough into 3 pieces and roll out each one into rounds, place on a greased tray and prove in hot plate for 15 minutes.
- Mix the chicken with the jerk paste.
- Mix the tomato puree with the bechamel and evenly spread over the dough bases.
- Sprinkle over the jerk chicken and peppers and top with cheese.
- Bake @ 180°c for 15 - 20 minutes until the base is fully cooked then serve.