pepper rolls

Ingredients for 10 servings:

• 2 bell peppers, red
• 60 g cheese, freshly grated Gouda
• 30 g Parmesan, freshly grated
• 2 tbsp mayonnaise
• 2 tbsp parsley, fresh
• 1 sprig(s) of thyme
• oregano
• 10 slice(s) toast bread, fresh
• 50 g butter, melted
• Paprika powder
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

delicious finger food for any party or the ideal starter

Halve the peppers and remove the white sides. Place them, outside-up, under a hot grill until the skin turns black and blisters. Allow the skin to cool, then peel off the skin. Dice the pepper flesh. Mix the diced peppers with the grated Gouda, Parmesan, mayonnaise, and herbs in a bowl, season with salt and pepper. Trim the dark edges from the toast and then roll the slices flat with a rolling pin. Brush the flattened slices of toast with melted butter on both sides. Spread the pepper mixture on top, leaving a 1 cm wide border. Roll up the slices, secure with a wooden skewer, and chill for at least 2 hours. Then halve the rolls and secure again with a wooden skewer. Bake in a preheated oven at 180°C for 12 minutes until crispy and golden brown. Sprinkle with paprika and serve.