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Zesty Roasted Red Pepper Rollups

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“You can roast your own peppers(2) and peel and use if you like . I have tried both ways but prefer the ones already done for lazy 'ole me. These are surprisingly tasty and disappear quickly whenever I put them out. They freeze well for up to 3 weeks so you always will have a little something on hand for unexpected company.”

Ingredients Nutrition


  1. Mix butter and paprika together, set aside.
  2. Cut crusts off of bread. Roll with rolling pin to 1/8 inch thickness. Set aside.
  3. Drain and finely chop peppers.
  4. Combine peppers, cheeses, parsley, mayonaisse, thyme, basil and salt and pepper. Stir to combine. Set aside.
  5. 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.
  6. 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.
  7. Start rolling slices away from you towards the empty border, use your fingers to push in any stray bits. Continue until all are rolled.
  8. 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.
  9. 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.
  10. Keep an eye on them, very easy to prepare and quick to disappear!

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