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.
