A delightful twist on traditional antipasto bread, these Mediterranean stuffed bread rolls are perfect for any occasion.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and a perfect crust.
Core and slice the bell peppers into thin strips.
Uniform slices ensure even cooking.
Heat olive oil in a skillet over medium heat and sauté the bell peppers until tender.
Avoid overcooking to maintain a slight crunch.
Roll out each bread dough into a rectangle on a floured surface.
Let the dough rest if it shrinks back while rolling.
Brush the surface of the dough with beaten egg.
This helps the filling stick and gives a golden crust.
Layer provolone cheese, sautéed peppers, and black olives on the dough, leaving a border.
Don't overfill to prevent spillage during rolling.
Sprinkle oregano over the filling.
Adjust seasoning to taste for a personalized touch.
Roll the dough tightly into a log and seal the edges.
Pinch the seams well to avoid opening during baking.
Place the rolls on a baking sheet lined with parchment paper.
Space the rolls apart to allow even baking.
Brush the rolls with beaten egg and sprinkle with poppy seeds.
This step adds a beautiful finish to the rolls.
Bake in the preheated oven for 25-30 minutes until golden brown.
Check for a hollow sound when tapped to ensure they are done.
Let the rolls cool slightly before serving.
Serve warm for the best flavor and texture.
Continue in our app for the best experience
