Chopblock Bread

At our local grocery store they have a fabulous bakery that produces some interesting concoctions, but all of which we love! They have Chop-Block bread (leftover fragments of dough from other projects, I assume), mixed with things like bell peppers and black olives, sun-dried tomatoes and herbs, or mushrooms and pepperoni, and muffins made out of the same dough/mix. Each muffin is $1.00 - pretty pricey! And one little loaf of Chop-Block bread is around $4.00 - we'll splurge once in a while, but not as often as we'd like...

Until I got the bright idea to just make it myself =)

What you need:
12 frozen Rhodes Multigrain Rolls -- buy the 24-pack of raw dough.
1/2 Organic Red Bell Pepper*
12 Whole Black Olives, sliced
3 oz. Asiago Cheese, shredded or chopped

How to:
About four hours before baking, pull out 12 muffins from freezer, line spaced on a cookie sheet, and wait for them to thaw and rise. *I ran out of rolls, so in these photos, I'm only using the two I had left... But you get the idea... And two feed me & my husband well enough!

Just a few minutes before baking, chop bell pepper, olives, and Asiago cheese. Cut rolls into three pieces each.

Mix all together in a casserole dish and bake at 350 for 20 minutes or so, just past the point that it's brown on top and all the cheese is melted. (It's okay if this bread looks really messy, that's kind of the point.)

Cut into 12 pieces. Serve with a splendid - and preferably creamy - soup! **I suggest pairing with Jamie Oliver's Cheddar Cauliflower Soup!!!** They are perfect together!!!

What it costs = about $4... But, my version is (usually) at least one-and-a-half times the store-bought kind, I get to control what ingredients go into my Chop-Block bread, I can create new versions to pair with each dish or soup, and I don't have to run to the store on the same day we'll be eating it. My Chop-Block bread also keeps very well in the fridge for three days... The store bought is stale the next morning!

Besides, when you make it yourself, everyone is highly impressed =)  Bonus!

*Ok, the deal with Organic Red Bell Peppers -- the conventional version HOLDS MORE pesticides than most vegetables, therefore completely ruining any good you think you are doing for your body...  I would eat purely organic if I could, and I do promote it, but I'm not going to say you're sinning if you don't. But, there are a few vegetables that are seriously more harmful to your body than good, unless you're eating the organic version. Please consider reading the information on the following webpage: http://www.ewg.org/foodnews/summary/