I can and usually go on and on. I do love to ramble you know! However, there are step-by-step instructions below along with many pictures. So, I will let the pictures do the talking! Ready for this simple recipe? Here we go;
3 cups all purpose flour
1 pkg rapid rise active dry yeast
1-1/4 tsp salt
1 cup + 2 tbsp warm water
2 tbsp olive oil
1/3 cup cream cheese, room temperature
1 cup feta cheese, crumbled
1 jar (14.5 oz) red peppers, drained and julienne
3/4 cup fresh basil, julienne
-In your stand mixer, (mixer of choice), using your dough hook, add your water, salt and yeast. Stir with a spoon to incorporate and let the yeast activate for about 5 minutes.
-After the 5 minutes, start incorporating the flour into the mixer slowly. Till all the flour has been used. Let the mixer go at medium speed for about 6-8 minutes or till the dough has formed a ball that is smooth and elastic.
-Cover with a towel and place in a warm spot so it can rise and almost double in size, about 45-60 minutes.
-While dough is rising, gather and prep your filling ingredients.
-It is very important when using peppers from a jar to dry them thoroughly. I then retain them in paper towels so I can ensure that the dough will not be soggy on the inside.
-When dough is done, punch it down and roll out it to a 12 X 16 inch rectangle on a lightly floured surface.
Not quite a rectangle, but hey, it will do...
-Let's spread on that amazing cream cheese.
-Now we add on that decadent Feta cheese. If a few pieces of Feta cheese end up in your mouth, I am just as astonished as you are. I have no idea how these things happen!
-Here come the red peppers.
-Finally, that amazing fragrant fresh basil!
-At this point, I just stand back and admire my masterpiece. What?
-Now, we are ready to roll. Starting with the short sides, fold over, ever so slightly. Then, start with the long side. Roll up dough jelly-roll style; pinch seam to seal.
Are you just as visual as I am? I know pictures always help me!
-Cut crosswise into 1 inch slices; arrange slices, cut sides up, using your pre-sprayed muffin tins. Cover, and let rise one more time for about 35-45 minutes.
-Preheat oven to 375F. Bake for approximately 30-35 minutes or until golden brown. Loosen edges of rolls with a knife to remove and place on wire rack. Tell yourself to sustain, heaven's know I have to!
Right? I know! Enough said...
Till next time!