Roasted Pepper Roll Ups Recipes

Steps:

• Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment.
• Cut each slice of prosciutto into 4 pieces, each about 1 1/2 inches by 3 inches. Cut the roasted red pepper into 16 strips, each about 1/2 inch by 2 inches.
• Unroll the dough on a cutting board. Spread the pesto on the dough in an even layer. Cut the dough along the perforated lines to create 8 triangles. Cut each triangle in half to create 16 long, thin triangles.
• Lay a mozzarella stick across the bottom of the wide end of one of the triangles. Lay 1 strip of red pepper crosswise next to the mozzarella, then lay 1 piece of prosciutto over most of the remaining pesto layer. Starting at the wide end, roll up the dough tightly around the filling and place seam-side down on one of the prepared baking sheets. Repeat with the remaining dough, prosciutto, red pepper and mozzarella sticks.
• Bake until the dough is golden brown and cooked through and the mozzarella sticks are heated through, about 20 minutes. Serve warm with marinara and more pesto for dipping.

Steps:

• Preheat the oven to 425 degrees F.
• Mix together the spinach, peppers, breadcrumbs, Parmesan, smoked paprika, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Set aside.
• Butterfly the chicken: Holding your knife parallel to the cutting board, slice a breast through the middle, stopping about 1/2-inch short of the other side. Open the breast up like a book and flatten it with your palm. Place between two pieces of plastic wrap and pound with a meat mallet to a little less than 1/2-inch thick. Repeat with the remaining breasts.
• Divide the spinach mixture into four portions and place a portion in the center of each breast. Roll the breasts tightly around the filling and secure with kitchen twine. Sprinkle all over with salt and pepper.
• Heat the oil in a large, oven-safe skillet over medium-high heat. Add the roll-ups and cook until golden brown on all sides, about 6 minutes. Transfer the skillet to the oven and cook until an instant-read thermometer inserted into the center of the filling registers 160 degrees F, another 6 to 8 minutes.
• Transfer the roll-ups to a cutting board and cover loosely with foil. Return the skillet to the stovetop over medium heat (be careful, the handle will be very hot). Add the shallots and cook until softened, stirring, about 1 minute. Add the wine and boil until reduced by half, 1 to 2 minutes. Add the chicken broth; boil until reduced by half, about 3 minutes. Off the heat, whisk in the butter and season with salt and pepper.
• Cut away the twine and slice the chicken into 1-inch rounds. Serve with the pan sauce and sprinkle with parsley.

Steps:

• In a small bowl, combine the artichokes, cream cheese, Parmesan cheese, feta cheese, green onions and pesto until blended. Spread 1/4 cup mixture over each tortilla; top with red peppers and roll up tightly., Place 1 in. apart on a greased baking sheet. Bake at 350° until heated through, 12-15 minutes. Cut into thirds. Meanwhile, in a small bowl, combine sour cream and chives. Serve with rolls.

Steps:

• Boil 8 lasagna noodles in salt water.
• In a blender or food processor puree walnuts, basil, pepper, cottage cheese, bleu cheese and garlic.
• Mix with the shredded cheese.
• Fill a mixing bowl with cold water and add each noodle to cool enough to handle.
• Smear each noodle with 1/8 of the filling and roll up.
• Repeat until all the noodles are done.
• In a small sauce pan melt butter, add flour and cook for 1 minute until bubbly, stirring continually.
• Add cream and milk, mixture will boil and thicken, remove from heat and add pepper, stir in gouda.
• Pour over roll-ups.
• Cover in foil and bake at 350° for 25 minutes. Until warmed through.

Steps:

• Mix butter and paprika together, set aside.
• Cut crusts off of bread. Roll with rolling pin to 1/8 inch thickness. Set aside.
• Drain and finely chop peppers.
• Combine peppers, cheeses, parsley, mayonaisse, thyme, basil and salt and pepper. Stir to combine. Set aside.
• Lay two sheets of plastic wrap on the counter, long enough to place all the bread slices on. Using a pastry brush, lightly brush with the butter/paprika mixture. Flip all the slices over and lightly brush again with the remaining mixture.
• Spread cheese and pepper mixture evenly on all slices. Leave a a 1/2 inch border at the side farthest away from you and no need to go to the very edges on the sides either.
• Start rolling slices away from you towards the empty border, use your fingers to push in any stray bits. Continue until all are rolled.
• Cut each roll in 1/2 and place seam side down on parchment lined baking sheet, cover with plastic wrap, in fridge for 2 hours to set up.
• Remove plastic wrap and bake in preheated oven at 350-375 for 20 min approximately or until they look crisp and golden. Oven temperatures vary and if you are cooking from frozen, be sure to add an extra 5 minute.
• Keep an eye on them, very easy to prepare and quick to disappear!

Steps:

• For the filling, in a blender container of food processor bowl combine the beans, cream cheese, basil, milk, garlic, and black pepper.
• Cover and blend or process until smooth.
• Stir in roasted sweet peppers.
• To assemble, spread about 1/3 c of the filling evenly over each tortilla to within 1/2 inch of the edges.
• Arrange spinach leaves over filling to cover.
• Carefully roll tortillas up tightly.
• Cover and chill roll-ups for 2 to 24 hours.
• To serve, use a sharp knife to cut roll-ups crosswise into 1 1/2-inch slices.
• Serve immedietly.

Steps:

• For each chicken, make a horizontal cut along one long side almost to the other side; leave chicken breasts attached at opposite side. Open breast so it lies flat; cover with plastic wrap and flatten to 1/4-in. thickness. Remove plastic wrap., Combine basil, pepper and salt; sprinkle over the cut side of each chicken breast. Top with red pepper strips and sprinkle with cheese. Fold in sides and roll up. Secure with toothpicks., Combine oregano, garlic powder and paprika; sprinkle over the top of each chicken roll. Place chicken in a medium or large ZIPLOC Brand Zip "n Steam Bag. Seal bag and place in microwave., Cook on high for 5-9 minutes or until chicken juices run clear. If needed, continue microwaving at 30-seconds intervals or until chicken is done. Let stand 1 minute before handling. Meanwhile, combine all Tomato Relish ingredients., Carefully open bag and remove chicken. Serve with Tomato Relish.