Best Crusty Cheese Red Pepper Rolls Recipes

CHEESY ROASTED RED PEPPER BREAD

Steps:

• Heat oven to 400° F. Cut bread loaf horizontally into 3 layers. In small bowl, mix remaining ingredients.
• Spread 1/2 of cheese mixture over bottom layer of bread. Top with second layer; spread with remaining cheese mixture. Top with third layer; press firmly.
• Wrap loaf tightly in heavy-duty foil. Bake 15 to 20 minutes or until hot. Cut into slices. Serve warm.

CROUSTADES OF RED PEPPERS WITH GOAT CHEESE

Steps:

• Heat the broiler and broil the peppers on a baking sheet until black and blistery, turning them to cook evenly. Once they're blackened on all sides, fasten them in a plastic bag so they steam and the skin is loosened. Leave the broiler alight. When the peppers are cool, slip off their charred skins with your fingers. Don't worry about leaving a few flecks of black - it adds flavor. Cut the peppers in half and then in strips, discarding the cores and seeds.
• Heat the oil in a large frying pan and fry the onions with the thyme, salt, and pepper until soft and starting to brown, 5 to 7 minutes. Stir in the garlic and cook until golden. Add the tomatoes and capers and cook, stirring often until the tomatoes are cooked and thickened, 3 to 5 minutes. Add the peppers and continue cooking until tender, 3 to 5 minutes. Taste and adjust the seasoning.
• Oil a baking sheet and set it aside. Toast the bread and arrange the pepper mixture on top. Slice the cheese and put the slices on the peppers. Broil the croustades on the baking sheet until the cheese is lightly browned and the edges are melted, 2 to 3 minutes. Serve warm.

CHEDDAR CHEESE, RED PEPPER, HORSERADISH SPREAD

Steps:

• Rinse, drain, pat dry, and finely chop red peppers.
• Stir all ingredients into a bowl until combined well.

PARMESAN PEPPER ROLLS

Steps:

• Mix 1 1/4 cups of the flour, the sugar, cheese, salt, pepper and yeast in large bowl. Beat in water, egg whites and oil until smooth. Stir in remaining flour until smooth. Scrape batter from side of bowl.
• Cover and let rise in warm place about 30 minutes or until doubled in size.
• Spray 12 medium muffin cups with nonstick cooking spray. Stir down batter, beating about 25 strokes.
• Divide batter among muffin cups. Let rise uncovered 20-30 minutes or until batter rounds over tops of cups.
• Bake in preheated 400 degree oven for 15-20 minutes or till golden brown.

ROASTED RED PEPPER BREAD

Steps:

• Place red peppers in a food processor; cover and process until pureed. In a large bowl, dissolve yeast in warm water. Add the red peppers, 1 cup cheese, milk, butter, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide dough into 6 pieces. Shape each into an 18-in. rope. Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour., In a small bowl, combine egg and water; brush over braids. Sprinkle with pepper and remaining cheese. Bake at 350° for 18-22 minutes or until golden brown.

CRUSTY CHEESE & RED PEPPER ROLLS

Steps:

• Oven temperature: 190°C/375°F/Gas Mark 5.
• Place the oat bran, flour, bicarbonate of soda, cream of tartar and salt in a large bowl and stir to combine.
• Stir in most of the grated cheese, 2tbsp of the pumpkin seeds and the chopped peppers.
• Add the olive oil and milk and mix together to form a soft dough.
• Divide the dough into 6-8 pieces and shape into rough rounds, approx 1inch deep.
• Place on a baking tray, top each roll with the remaining cheese and pumpkin seeds and bake in a pre-heated oven for approx 20-30 minutes until golden brown and cheese is bubbling.
• Allow to cool slightly on a wire rack.