Zesty Roasted Red Pepper Rollups - cooking recipe

Ingredients

370 ml roasted red peppers, jarred strips
2/3 cup old cheddar cheese, shredded
1/3 cup parmigiano-reggiano cheese, finely grated
4 tablespoons fresh parsley, finely chopped
3 tablespoons light mayonnaise, regular is OK too
3/4 teaspoon dried thyme, rubbed to enhance its flavour
3/4 teaspoon dried basil, rubbed to enhance its flavour
1/2 teaspoon salt, I prefer kosher
1/4 teaspoon fresh ground black pepper
12 slices white bread, thick sliced
1/4 cup butter, melted
1/2 teaspoon paprika

Preparation

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!