I was thinking I'd do a poblano-and-cheddar variation, but I accidentally pulled out a package of roasted red peppers instead of roasted chiles (note to self: take the time to label).
I was on the phone with Mom, who said that among parmesan, gruyère and cheddar, gruyère would go best. (I had some left over from my gougères goof-up.)
Mom, you probably don't hear, "You're right" often enough from me. But I will say it here, loudly and in public: "Good call, Mom!" These are super-tasty rolls, with cheesy goodness and the soft sweetness of the red pepper bits, and a nice crumb and crust.
Here's a close-up of a quarter of a roll, with my hand to show the size:
To make these, I pulled out a fist-sized piece of dough, flattened it in my hand, sprinkled chopped peppers and shredded cheese on, then folded the edges in. More cheese on top. Baked in a large dutch oven for about 25 minutes at 450, with the lid on for the first 15.
I was imagining dinner rolls, but these are bit larger than that. Next time I'll see if I can make them smaller. In the meantime, please tell me not to eat all three tonight in lieu of dinner.