3 tsp. olive oil, divided
1/4 C. chopped shallot or red onion
11/2 T. chopped fresh or 11/2 tsp. dried basil
1/2 tsp. dried oregano
1/4-1/2 tsp. crushed red pepper flakes
1 (4.25-ounce) can black olives, drained and finely chopped (about 3/4 C.)
3/4 C. bottled roasted red and yellow peppers, drained and coarsely chopped
2 tsp. red wine vinegar
Coarse salt to taste
1 loaf frozen wheat bread dough (such as Rhodes), thawed per package directions
1/4 C. freshly grated Parmesan cheese, divided
Vegetable cooking spray or canola oil

Preheat the oven to 325F. Place a nonstick skillet over medium heat and add 2 tsp. oil and the shallots. Cook for 2-3 minutes or until the shallots begin to soften. Stir in the next three ingredients; cook for 1 minute. Remove from the heat and stir in the olives, peppers, and vinegar. Taste for seasoning and add salt as needed. Turn the dough onto a lightly floured surface and roll into a 12- 3 9-inch rectangle. Spread the olive mixture over the dough, leaving a 1/2-inch border around the edges. Sprinkle 2 T. of the cheese over the olive mixture. Roll the dough up lengthwise (like a carpet) and pinch the ends closed. Slice gently with a serrated knife into 1-inch-width rolls; place the rolls on a baking sheet lightly coated with cooking spray or oil. Brush the rolls with the remaining tsp. of oil and cover with plastic wrap; let rise, away from drafts, for 30 minutes or until doubled in bulk. Uncover the rolls and sprinkle with the remaining 2 T. Parmesan cheese. Bake at 325F for 20-25 minutes or until golden brown. Serve warm or at room temperature. Note: These rolls freeze well.

Yield: 12 servings
Calories: 144
Fat: 4.8g
Fiber: 1.8g