ZESTY PEPPER ROLLUPS

• 1 Jar (313 mL) roasted red peppers
• 1/2 cup (125 mL) Shredded old Cheddar cheese
• 1/4 cup (50 mL) Grated Parmesan cheese
• 2 tbsp (25 mL) Chopped fresh parsley
• 2 tbsp (25 mL) Light mayonnaise
• 1/2 tsp (2 mL) Each dried thyme and basil
• Pinch Each salt and pepper
• 12 Slices white bread
• 2 tbsp (25 mL) Butter, melted
• 1/4 tsp (1 mL) Paprika

Drain and finely chop red peppers. In large bowl, combine red peppers, Cheddar cheese, Parmesan cheese, parsley, mayonnaise, thyme, basil, salt and pepper.

Cut crusts from bread. Using rolling pin, flatten bread to 1/8-inch (3 mm) thickness. Combine butter with paprika; brush over both sides of bread.

Spread pepper mixture over bread, leaving 1/2-inch (1 cm) border at one end. Starting at other end, roll up; cut in half crosswise. Cover and refrigerate for 2 hours. (Make-ahead: Freeze in airtight container for up to 3 weeks.)

Bake on baking sheet in 375�F (190�C) oven for 25 minutes or until crisp and golden.