Red Pepper and Olive Rolls
Source of Recipe
3 fat chicks
Recipe Introduction
12 srvings
3 points each
List of Ingredients
3 tsp olive oil
1/4 c chopped onion
1 1/2 TBS chopped fresh basil
1/2 tsp dried oregano
1/4 tsp crushed red pepper flakes
1 (4 oz) small can hopped black olives, drained
3/4 c bottled roasted red peppers, drained and chopped
2 tsp balsamic vinegar
salt to taste
1 loaf (1 lbs) frozen bread dough, white or wheat, thawed
1/4 c fresh grated parmesan cheeseRecipe
In a nonstick skillet, haet 2 tsp of the olive oil. Add the chopped onions and cook for 2 to 3 mins. until they soften. Add the basil, oregano, and red pepper flakes and stir to mix; cook about 1 min. then remove from heat. Stir in olives, roasted peppers, vinegar and salt. Set aside. Place thawed dough on a lightly floured surface and roll into a 9x12-in rectangle. Spread with the olive mixture, leaving a half inch border around edges. Sprinkle 2 TBS of grated cheese over top. Roll the dough up lengthwise and pinch the ends closed. Slice gently into 12 pieces, each 1 in. wide. Place the rolls on a baking sheet which has been sprayed with nonstick cooking spray. Brush the rolls with the remaining oil and cover with plastic wrap. Let rise for 30 mins. or until double. Meanwhile, preheat oven to 325*F. Uncover rolls and sprinkle with the remaining cheese. Bake for 20 to 25 mins. or until golden brown. Serve warm or to room temp.
cal 138, fat 4g, protein 5g, fiber 2g, sodium 351mg, carbs 19
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