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Recipe Reviews (5 out of 5 stars)

Roasted Red Pepper Wrapped Cheese Rolls

Yields: 20 to 25 rolls
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Savory Spice Shop Ingredients
Tarragon Shallot Citrus Seasoning 2 floz bottle $4.70

Ingredients:

  • 5 tsp. Tarragon Shallot Citrus Seasoning
  • 1-3.5 oz. container crumbled goat cheese
  • 1/4 cup sour cream
  • 1/4 cup grated Parmesan cheese
  • 1-12 oz. jar roasted red peppers, drained
  • 20 to 25 toothpicks

Directions:

In a food processor, blend the first four ingredients together until completely combined and set aside. Trim, devein and deseed the roasted red peppers as necessary. Slice peppers top to bottom to create ¾-inch wide strips; pat dry. To make rolls, form cheese mixture into ¾-inch balls. Wrap balls with a pepper strip, joining the two ends. Slide a toothpick through the two ends of the pepper on an angle to hold the roll in place. Repeat until all rolls are formed. Chill and serve.

Yields:

20 to 25 rolls

Thanks to:

Mike Johnston, Savory Spice Shop founder
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Roasted Red Pepper Wrapped Cheese Rolls


  • Review by: MicheleJ
    10/13/12

    Holy yum! Super easy to make and my guests loved them.

"I guess I have never had real cinnamon before. This is delicious. Very bright and satisfying flavor. I use it in my coffee. Thanks for making such fresh and delicious cinnamon available!"

-Michael M. of Alpine, TX

Roasted Red Pepper Wrapped Cheese Rolls


Yields: 20 to 25 rolls

Ingredients:

  • 5 tsp. Tarragon Shallot Citrus Seasoning
  • 1-3.5 oz. container crumbled goat cheese
  • 1/4 cup sour cream
  • 1/4 cup grated Parmesan cheese
  • 1-12 oz. jar roasted red peppers, drained
  • 20 to 25 toothpicks

Directions:

In a food processor, blend the first four ingredients together until completely combined and set aside. Trim, devein and deseed the roasted red peppers as necessary. Slice peppers top to bottom to create ¾-inch wide strips; pat dry. To make rolls, form cheese mixture into ¾-inch balls. Wrap balls with a pepper strip, joining the two ends. Slide a toothpick through the two ends of the pepper on an angle to hold the roll in place. Repeat until all rolls are formed. Chill and serve.

Yields:

20 to 25 rolls

Thanks to:

Mike Johnston, Savory Spice Shop founder
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.