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1
Mix butter and paprika together, set aside.
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2
Cut crusts off of bread. Roll with rolling pin to 1/8 inch thickness. Set aside.
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3
Drain and finely chop peppers.
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4
Combine peppers, cheeses, parsley, mayonaisse, thyme, basil and salt and pepper. Stir to combine. Set aside.
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5
Lay two sheets of plastic wrap on the counter, long enough to place all the bread slices on. Using a pastry brush, lightly brush with the butter/paprika mixture. Flip all the slices over and lightly brush again with the remaining mixture.
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6
Spread cheese and pepper mixture evenly on all slices. Leave a a 1/2 inch border at the side farthest away from you and no need to go to the very edges on the sides either.
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7
Start rolling slices away from you towards the empty border, use your fingers to push in any stray bits. Continue until all are rolled.
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8
Cut each roll in 1/2 and place seam side down on parchment lined baking sheet, cover with plastic wrap, in fridge for 2 hours to set up.
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9
Remove plastic wrap and bake in preheated oven at 350-375 for 20 min approximately or until they look crisp and golden. Oven temperatures vary and if you are cooking from frozen, be sure to add an extra 5 minute.
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10
Keep an eye on them, very easy to prepare and quick to disappear!
