Crusty Cheese & Red Pepper Rolls
photo by lilsweetie
- Ready In:
- 1hr
- Ingredients:
- 12
- Yields:
-
6 rolls
- Serves:
- 6-8
ingredients
- 200 g oat bran
- 200 g gluten-free flour
- 4.92 ml bicarbonate of soda
- 9.85 ml cream of tartar
- 0.25 ml salt
- 22.18 ml olive oil
- 300 ml milk
- 75 g mature cheddar cheese, grated
- 75 g mozzarella cheese, grated
- 59.16 ml pumpkin seeds
- 29.58 ml poppy seeds
- 75 g roasted red peppers, drained and roughly chopped (from a jar)
directions
- Oven temperature: 190°C/375°F/Gas Mark 5.
- Place the oat bran, flour, bicarbonate of soda, cream of tartar and salt in a large bowl and stir to combine.
- Stir in most of the grated cheese, 2tbsp of the pumpkin seeds and the chopped peppers.
- Add the olive oil and milk and mix together to form a soft dough.
- Divide the dough into 6-8 pieces and shape into rough rounds, approx 1inch deep.
- Place on a baking tray, top each roll with the remaining cheese and pumpkin seeds and bake in a pre-heated oven for approx 20-30 minutes until golden brown and cheese is bubbling.
- Allow to cool slightly on a wire rack.
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