Bell pepper breadrolls
1 large red bell pepper
5 tablespoons Parmesan cheese
2 tablespoons mayonnaise
2 tablespoons fresh parsley
1 teaspoon fresh thyme
1 teaspoon fresh oregano
2 drops of tabasco
10 slices white bread
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© Janneke's Recipe pages - recipe for tapas, bread
Preparation in advance:
Roast the bell pepper according to the recipe roasted bell pepper and chop the pulp.
Mix with the chopped herbs, tabasco, the grated cheddar, grated Parmesan cheese, mayonnaise and salt and pepper.
Cut the crusts of the bread. Roll the slices with a rolling pin flat and spread both sides with melted butter. Coat the bread with the bell pepper mixture and leave an edge of 1 cm free. Roll the bread firm and wrap tight in plastic foil.
Place for at least 2 hours in the fridge.
How to prepare:
Preheat the oven to 180°C/360°F. Cut the rolls in two and insert a skewer.
Bake the rolls in 10-12 minutes on a baking sheet crispy and pale brown.
Season the rolls with paprika powder and serve hot.
First published: April 12, 2003, Netherlands
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