Mediterranean Mini Bread Rolls with Tomato, Cheese & Peppers (Bakery-Style Bites)
Ingredients (makes about 10–12 pieces)
For the dough
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
7 g dry yeast
1 cup warm water
3 tablespoons extra-virgin olive oil
For the filling
¾ cup thick tomato sauce
1½ cups grated melting cheese (mozzarella, scamorza, or kasseri)
1 small green pepper, finely chopped
A pinch of dried oregano
Freshly ground black pepper
Method
Prepare the dough
In a bowl, mix the warm water, sugar, and yeast. Let sit for 10 minutes until lightly foamy. Add olive oil and salt, then gradually work in the flour. Knead until smooth and elastic, about 8 minutes. Cover and let rise until doubled, about 1 hour.
Shape
Roll the dough out into a rectangle on a lightly floured surface, about ½ cm thick. Spread a thin layer of tomato sauce evenly over the dough. Sprinkle with cheese, chopped green pepper, oregano, and a little black pepper.
Roll and slice
Roll the dough tightly from the long side into a log. Slice into thick rounds and place them cut-side up in paper liners or a lightly oiled baking dish.
Bake
Bake in a preheated oven at 190°C (375°F) for 20–25 minutes, until golden and bubbling, with crisp edges and soft centers.
Rest briefly
Let cool for 5 minutes before serving.
To serve
Serve warm or at room temperature. These small rolls are common in Mediterranean bakeries and home kitchens—simple dough, familiar flavors, and easy to share. They’re usually eaten by hand, one after another, with no ceremony, just good ingredients and good company.