¼ cup chopped bottled roasted red sweet peppers ½ cup butter, softened and cut up 1 clove garlic, minced
To Bake Ahead:
Layer cooled rolls between waxed paper in an airtight container; seal. Store at room temperature for up to 24 hours. To serve, preheat oven to 350F. Remove rolls from container; wrap rolls in foil. Bake about 15 minutes or until warm.
