Zesty Pepper Roll-Ups
These little golden rolls with a cheesy, tangy filling keep perfectly in the freezer, ready to cook in small quantities for impromptu guests and snacking.
Servings: 24
Ingredients:
| Nutritional Info | |
| Per Piece: about | - |
| cal | 59 |
| pro | 2 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 6 g |
| fibre | trace |
| chol | 6 mg |
| sodium | 109 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 3% |
| vit A | 5% |
| vit C | 22% |
| folate | 6% |
-
1 jar (313 mL) roasted red peppers
1/2 cup (125 mL) shredded old cheddar cheese
1/4 cup (50 mL) grated parmesan cheese
2 tbsp (25 mL) chopped fresh parsley
2 tbsp (25 mL) light mayonnaise
1/2 tsp (2 mL) each dried thyme and basil
Pinch each salt and pepper
12 slices white bread
2 tbsp (25 mL) butter, melted
1/4 tsp (1 mL) paprika
Preparation:
Drain and finely chop red peppers. In large bowl, combine red peppers, Cheddar cheese, Parmesan cheese, parsley, mayonnaise, thyme, basil, salt and pepper.
Cut crusts from bread. Using rolling pin, flatten bread to 1/8-inch (3 mm) thickness. Combine butter with paprika; brush over both sides of bread.
Spread pepper mixture over bread, leaving 1/2-inch (1 cm) border at one end. Starting at other end, roll up; cut in half crosswise. Cover and refrigerate for 2 hours. (Make-ahead: Freeze in airtight container for up to 3 weeks.)
Bake on baking sheet in 375°F (190°C) oven for 25 minutes or until crisp and golden.
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