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Title: Bell Peppers & Cheese Surprise Bundles
Categories: Bread
Yield: 16 Rolls
| FILLING | ||
| 1 | tb | Olive oil or oil |
| 1 | c | Green bell pepper, chopped |
| 1 | c | Red bell pepper, chopped |
| 2 | oz | Mozzarella Cheese, shredded |
| 1/4 | ts | Garlic salt |
| 1/4 | ts | Dried Rosemary leaves, crush |
| 1/8 | ts | Black pepper, coarsely gr. |
| ROLLS | ||
| 1 | pk | Pillsbury Hot Roll Mix |
| 1 | c | Buttermilk heated 120 to 130 |
| 2 | tb | Margarine, softened |
| 1 | Egg | |
Grease 2 large cookie sheets. Heat oil in medium saucepan over medium heat. Add bell peppers; cook and stir 8 to 10 minutes or until tender. Cool 5 minutes. Add all remaining filling ingredients; mix well. Set aside. In large bowl, combine flour mixture with yeast from foil packet; mix well. Stir in hot buttermilk, margarine and egg until dough pulls away from sides of bowl. Turn dough out onto lightly floured surface. With greased or floured hands, shape dough into a ball. Knead dough 5 minutes until smooth, sprinkling with additional four if necessary to reduce stickiness. Cover dough with large bowl; let rest 5 minutes. Divide dough into 16 pieces. Press or roll each piece into 5 inch circle. Spoon 2 tb. filling mixture onto center of each. Bring dough up around filling; pinch to seal. Place, smooth side up, on greased cookie sheets. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place until light and double in size, 20 to 30 minutes. Heat oven to 375 F. Uncover dough. Bake for 12 to 17 minutes or until golden brown. immediately remove from cookie sheets; cool on wire rack.
Tip: To substitute fo buttermilk, use 1 tbsp. of vinegar or lemon juice plus milk to make 1 cup.
Nutritional Info: 1 Roll; Cal.-140, Protein- 5 gr., Carbo.-22 gr., Fat-4 gr., Chol.-16 mg., Sodium-280 mg.
Dietary Exchanges: 1 Starch, 1 Fat
: From: Pillsbury Classic Cookbook MealMastered By: Lois Porter, 1994
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