Nutritional Info

Nutrition Facts

Serving Size 1 (1g)

Calories 5
Calories from Fat 3 (51%)
Amount Per Serving %DIV
Total Fat 0.3g 0%
Saturated Fat 0.1g 1%
Monounsaturated Fat 0.1g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 15.2mg 5%
Sodium 15.2mg 1%
Potassium 6.1mg 0%
Total Carbohydrate 0.1g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 0.4g 1%

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Recipe Description
The rolls can be served like mini rolled pizzas with different fillings. Brush bread slices with oil, then spread with tomato paste. Sprinkle with sliced olives, sun dried tomatoes, grated Parmesan and chopped anchovies, mushrooms or other favorite fillings.
Prep time
2 hr 20 min
Cook time
17 min
Ready In
2 hr 37 min


Serves Tool

Serves To:USMetric
1   large red pepper (capsicum)
2 59/500 Gram(g)  cheddar, grated
1 59/1000 Gram(g)  parmesan, grated
2 Tablespoon(T)  whole egg mayonnaise
2 Tablespoon(T)  fresh parsley, finely chopped
1 Teaspoon(t)  fresh thyme, chopped
1 Teaspoon(t)  fresh oregano, chopped
2 Drop(dr)  tabasco sauce
10 Slice(sli)  fresh bread
1 2942499999999999/5000000000000000 Gram(g)  butter, melted
1/4 Teaspoon(t)  paprika


Halve the red pepper and remove the seeds and membrane. Cook skin side up under a hot grill until the skin is black and blistered. Place in a plastic bag and leave to cool, then peel. Finely chop the flesh and combine in a bowl with the Cheddar, Parmesan, mayonnaise, herbs, Tabasco and salt and pepper, to taste. Cut the crusts from the bread, flatten the slices well with a rolling pin and brush both sides with melted butter. Spread the pepper mixture on each slice, leaving a 1/2 inch border. Roll up and secure with toothpicks. Cover and refrigerate for at least 2 hours. Preheat the oven to moderate 350° F. Cut each roll in half and secure with a toothpick. Bake on a baking tray for about 10 to 12 minutes, or until the rolls are crisp and pale golden. Sprinkle with paprika. Serve warm.

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Pepper (Capsicum) Rolls
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