Olive Parmesan And Roast Pepper Topped Rolls Recipes

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.

OLIVE, PARMESAN AND ROAST PEPPER TOPPED ROLLS

Steps:

• In a mixing bowl combine the warm water, yeast, sugar, and salt and leave to stand until the yeast starts to bubble on the top.
• Add the olive and sunflower oil, as well as three cups of flower to the yeast mixture.
• Combine well, approximately 10 minutes, this is best done with a stand up mixer, but can be done by hand also.
• Add the remaining 3 cups of flour, the parmesan cheese and chopped olives and using the dough hooks of your mixer, knead until all the flour is mixed up well.
• Continue to knead the dough until it is smooth and it no longer sticks to the sides of the bowl, you might need to add a little more flour at a time until it's no longer sticky.
• Place the dough into an oiled bowl and cover with a clean tea towel.
• Place in a warm place and allow to rise until doubled in size, usually about one hour.
• Punch dough down, cover and allow to rise for a second time, again until roughly doubled in size.
• Divide the dough into six equal portions and shape into logs, roughly 3x5 inches.
• Place on a baking sheet, cover and allow to rise for a final time, approx 30 minutes.
• Preheat oven to 375°F/190°C/Gas 5.
• Brush the tops with olive oil, top with olives, peppers and onions (if you're using them) and top with parmesan cheese.
• Bake for approx 15 minutes until done.
• You can freeze the some of the dough after it has risen for the second time.
• After defrosting, form logs, allow to rise for approx one hour and continue as described above.

ROASTED PEPPERS IN OLIVE OIL

Steps:

• Place the peppers directly onto the burners of a gas stove. Cook the peppers, turning frequently, until they are charred on all sides. Put the peppers into a bowl, cover with plastic wrap, and let them steam for about 15 minutes. (If you do not have a gas stove preheat your oven to 400 degrees F. Coat the peppers with some olive oil and place them on a baking sheet. Cook the peppers until they are soft and have collapsed, about 1 hour. Set the peppers aside until they are cool enough to handle.)
• Peel, stem, and seed the peppers; cut them into wide strips. Place the warm pepper strips into a shallow serving dish. Top with the oregano, garlic, olive oil, and vinegar. Season them with salt and pepper and mix them gently to combine the flavors. Let them sit to cool and serve at room temperature.

ROASTED RED PEPPER TRIANGLES

Steps:

• Preheat oven to 350°. Unroll one tube of crescent dough into one long rectangle; press onto bottom and 3/4 in. up sides of a greased 13x9-in. baking dish. Seal seams and perforations. Top with half of the ham; layer with Swiss cheese, pepperoni, provolone cheese and remaining ham. Top with red peppers., In a small bowl, whisk eggs, Parmesan cheese and salad dressing mix; reserve 1/4 cup. Pour remaining egg mixture over peppers. , On a lightly floured surface, roll out remaining crescent dough into a 13x9-in. rectangle; seal seams and perforations. Place over filling; pinch edges to seal. , Bake, covered, for 30 minutes. Uncover; brush with reserved egg mixture. Bake until crust is golden brown, 20-25 minutes longer. Cool on a wire rack for 5 minutes. Cut into triangles. Serve warm.

ARTICHOKE, OLIVE, AND ROASTED PEPPER ANTIPASTO

Steps:

• Quick-roast and peel bell peppers . Cut roasted peppers into 3/4-inch-wide strips. Mince garlic. Rinse and drain artichoke hearts. Pat artichokes dry and cut through stem ends into quarters. Chop parsley.
• In a 12-inch heavy skillet cook garlic in oil and butter over moderate heat, stirring, until fragrant. Add artichokes and cook, stirring, until heated through, about 3 minutes. Stir in roasted peppers, parsley, remaining ingredients, and salt and pepper to taste until combined.
• Serve antipasto at room temperature with bread.