Pepper Parmesan Rolls
These fun rolls came about after a chat I had with a friend about cinnamon rolls. We were talking about how you could roll up all sorts of doughs, sweet or savory. Same for the fillings. We also discussed what you would call them, since they wouldn’t really be cinnamon rolls anymore. This inspired me to make some non-cinnamon rolls. Since he was coming over for dinner the next day, I decided to make some savory rolls to have with dinner. I already had peppers and Parmesan cheese, so that is what I used. They came out great. I will definitely make them again. I can see adding different veggies and changing the cheese. He wants us to make them with mushrooms next time.
So here is the recipe for my Pepper and Parmesan Rolls. Hope you try them and enjoy them as much as we did.
Pepper Parmesan Rolls
2 c. flour
1 pkt. yeast
1 t. salt
¾ c. warm water
¼ c. oil
2 T. honey
1½-2 c. spelt flour
4 cups sliced sweet mini peppers
2 T. oil
3-4 green onions, washed, trimmed and sliced
Salt and pepper to taste
1 c. shredded Parmesan cheese
In medium bowl, combine flour with yeast and salt. In a small bowl combine the water with the ¼ cup of oil and the honey. Add to the flour mixture and stir to combine well. Stir vigorously for a couple of minutes. Start adding the spelt flour, stirring as you add the flour, until dough starts to come away from the sides of the bowls. I was using a pretty good size bowl, so I started kneading the dough right in the bowl. Knead the dough, adding flour if it gets really sticky. Knead for 5-10 minutes until the dough looks smooth. Cover bowl with a towel and leave until dough doubles in size, about an hour.
While dough is rising you can make the filling. I used those cute little sweet peppers, but any sweet peppers could be used. I seeded and sliced them and had about 4 cups. Heat oil in a pan, add the peppers and cook them over medium heat until they are nice and tender. Add salt and pepper to taste. Toss in the green onions and cook a few more minutes. They cooked down a lot and I ended up with about 2 cups of cooked peppers. Remove from heat and transfer to a medium bowl to cool down. Set aside. Grease an 8×8 inch baking pan and set aside.
Once dough is doubled, punch dough down and move to a lightly floured board. Roll out into a rectangle about 12×8 inches. Spread the pepper mixture over the dough, leaving a little space on the bottom. Then sprinkle ¾ cup of the cheese. Starting on the long side, roll up dough onto a tube shape. Using a serrated knife, cut the dough into 9 slices and place in the prepared pan. Sprinkle on the rest of the cheese and cover with a towel to rise until doubled, about 45 minutes to an hour. Preheat oven to 375 when dough is almost doubled. Bake for about 25 minutes or until bread is nice and golden around the edges. Makes 9 rolls.
Note: You can store them at room temperature for a day, but store in the fridge if it’s longer than that. I made these the day before I served them, so I covered them with foil and warmed them in a 350 degree oven for about 10-15 minutes.
