Roasted Pepper Rolls are tasty little rolls filled with a soft breadcrumb mixture, ham, and provolone. They’re a delicious and flavorful dish that can be served as an appetizer, side dish, or, if large enough, as a main course.
I love peppers, and even though they’re more of a summer vegetable, I prefer to eat them all year round because now you can easily find them throughout the year.
In the summer, I’m lucky enough to pick them from my father’s garden, and being organic, they have a completely different taste.
I’ve prepared various recipes you’ll find on the blog, such as pepper pesto, stuffed peppers, parmigiana, etc. Fortunately, I digest them well, and they’re rich in vitamin C. If not cooked with too much seasoning, they’re not even high in calories.
Now follow me with this very simple recipe, but I recommend using a good extra virgin olive oil.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 1 Day 30 Minutes
- Portions: 10 pieces
- Cooking methods: Oven, Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Rolls
- 4 peppers (red and yellow)
- 3/4 cup breadcrumbs
- 1/2 cup Grana Padano cheese, grated
- 4 slices ham
- 3.5 oz provolone
- 1 clove garlic
- to taste fresh basil
- to taste extra virgin olive oil
- to taste salt
Tools
- 1 Baking Tray
- 1 Parchment Paper
- 1 Air Fryer
- 1 Baking Dish
- 1 Oven
Steps for the Rolls
Wash the peppers, poke them with a toothpick, then place them on the oven grill or on a baking tray with parchment paper, set it at mid-height, and roast them at 392°F for about an hour, turning them during cooking until well-roasted and wilted on all sides.
You can also do this in an air fryer, turning them during cooking until well-charred at 392°F for about 30-40 minutes.
After cooking, wrap them in parchment paper or foil, let them cool and rest in a paper bag to better soften the skin.
Then peel them, remove the seeds, and divide them into strips. Place them on a plate, season with oil and salt, and let rest for a few hours; it’s better to prepare them in the evening and let them rest overnight.Prepare a breadcrumb mixture combining breadcrumbs, Grana, garlic clove, and chopped basil. Mix well, adding salt and oil to obtain a soft and flavored mixture.
Take the pepper strips, lay them on a cutting board, fill them with a tablespoon of breadcrumb mixture, ham, and provolone, then roll them up into rolls, which you can also secure with toothpicks.
Grease a baking dish with oil, sprinkle with breadcrumbs, arrange the rolls, sprinkle again with flavored breadcrumbs, and drizzle with oil, then transfer to the oven.
Bake the rolls in a preheated oven at 356°F for about 15-20 minutes, depending on the size of the rolls.
Remove from the oven, let rest and cool before serving. Roasted Pepper Rolls taste even better the next day as they gain more flavor.
Storage and Tips
Pepper rolls can be stored for about 2-3 days in the fridge, excellent when rested and cold.
You can enrich the filling by adding capers and chopped olives.
FAQ (Questions and Answers)
Can I remove the ham?
Yes, of course, for a vegetarian dish, eliminate the slices of ham and add a little more breadcrumb mixture.
What can I substitute the provolone with?
With slices of scamorza, edam, or other cheese.
