Red Pepper and Olive Rolls

Serves: 12

Nutrition Information Per Serving:

calories total fat sat fat protein fiber sodium (mg) carbs ww pts
138 4 1 5 2 351 19 3

recipe ingredients
3 tsp. olive oil
1/4 cup chopped onion
1 1/2 Tbsp. chopped fresh basil
1/2 tsp. dried oregano
1/4 tsp. crushed red pepper flakes
1 small can (4 oz) chopped black olives, drained
3/4 cup bottled roasted red bell peppers, drained and chopped
2 tsp. balsamic vinegar
salt to taste
1 loaf (1 pound) frozen bread dough, white or wheat, thawed
1/4 cup fresh grated parmesan cheese

recipe directions
In a nonstick skillet, heat 2 teaspoons of the olive oil. Add the chopped onions and cook for 2 or 3 minutes until they soften. Add the basil, oregano, and red pepper flakes and stir to mix; cook about 1 minute then remove from heat. Stir in olives, roasted red bell peppers, balsamic vinegar and salt. Set aside.

Place thawed dough on a lightly floured surface and roll into a 9×12 rectangle. Spread with the olive mixture, leaving a half inch border around edges. Sprinkle 2 tablespoons of the grated parmesan cheese over all. Roll the dough up lengthwise and pinch the ends closed. Slice gently into 12 pieces, each 1 inch wide. Place the rolls on a baking sheet which has been sprayed with nonstick cooking spray. Brush the rolls with the remaining teaspoon of oil and cover with plastic wrap. Let rise for 30 minutes or until double. Meanwhile, preheat oven to 325*F. Uncover rolls and sprinkle with the remaining parmesan cheese. Bake for 20 to 25 minutes or until golden brown. Serve warm or at room temperature.


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