Ingredients:
1 large red bell pepper
60 gr  cheddar
5 tablespoons Parmesan cheese
2 tablespoons mayonnaise
2 tablespoons fresh parsley
1 teaspoon fresh thyme
1 teaspoon fresh oregano
2 drops of tabasco
salt, pepper
10 slices white bread
50 gr butter
paprika powder
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Preparation:
© Janneke's Recipe pages - recipe for tapas, bread
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 keep 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.
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.
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