{"id":2087,"date":"2004-07-24T13:18:37","date_gmt":"2004-07-24T20:18:37","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=2087"},"modified":"2023-06-11T14:06:03","modified_gmt":"2023-06-11T21:06:03","slug":"olive-swirl-rolls","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=2087","title":{"rendered":"Olive Swirl Rolls"},"content":{"rendered":"

\"\"3 tsp. olive oil, divided
\n1\/4 C. chopped shallot or red onion
\n11\/2 T. chopped fresh or 11\/2 tsp. dried basil
\n1\/2 tsp. dried oregano
\n1\/4-1\/2 tsp. crushed red pepper flakes
\n1 (4.25-ounce) can black olives, drained and finely chopped (about 3\/4 C.)
\n3\/4 C. bottled roasted red and yellow peppers, drained and coarsely chopped
\n2 tsp. red wine vinegar
\nCoarse salt to taste
\n1 loaf frozen wheat bread dough (such as Rhodes), thawed per package directions
\n1\/4 C. freshly grated Parmesan cheese, divided
\nVegetable cooking spray or canola oil<\/p>\n

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.<\/p>\n

Yield: 12 servings
\nCalories: 144
\nFat: 4.8g
\nFiber: 1.8g<\/p>\n","protected":false},"excerpt":{"rendered":"

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…<\/p>\n

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