Red Pepper and Olive Rolls Recipe

 

INGREDIENTS

   * 2 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

DIRECTIONS

Heat the olive oil in a non-stick skillet. Saute the onions for about 3 minutes or until clear. Add the basil, oregano, and red pepper flakes. Mix well and continue cooking for another minute. Take off from the stove top. Add the olives along with roasted red bell peppers, balsamic vinegar and salt. Stir while cooking and reserve afterwards. Lightly flour a working surface and place the thawed dough. Roll the dough into a 9 x 12-inch rectangle. Ladle the olive mixture on top and leave about half inch of space on the edges. Use 2 tablespoons of grated Parmesan cheese to sprinkle all over. Pull up the dough rolling it up lengthwise. Close the ends by pinching. Slice into a dozen pieces with about an inch width. Arrange the rolls onto a non-stick cooking spray coated baking sheet. Use the remaining oil to brush over the rolls and use a plastic wrap as cover. Leave it to double for half hour. Set the oven to preheat settings of 325 degrees F. Roll out the rolls and sprinkle with the leftover Parmesan cheese. Set it into the oven and bake for about 25 minutes or until golden brown in color. Serve while warm or cool to room temperature.