Votes: 3 Rating: 5 You: Rate this recipe! Print Recipe Now Type of Dish Dip, Side Dish Cooking Method Oven Total Time 60 mins. or less Lifestyle Choice Vegetarian Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Servings: servings Type of Dish Dip, Side Dish Cooking Method Oven Total Time 60 mins. or less Lifestyle Choice Vegetarian Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Servings: servings Votes: 3 Rating: 5 You: Rate this recipe! Print Recipe Now Ingredients For the Stewed Tomato Butter: 1 (14.5 oz.) can Dei Fratelli Stewed Tomatoes drained and roughly chopped1 lb. Unsalted Butter softened2 Tbsp. Pickled Banana Peppers diced1/2 tsp. Black Pepper 1/2 tsp. Vinegar 1/4 tsp. Sea Salt For the Cloverleaf Rolls: 3 Cups Self-Rising Flour 1 1/2 Cups Nonfat Plain Greek Yogurt 1 Egg mixed and beaten1 Tbsp. Poppy Seeds 1 Tbsp. Onion granulated Sea Salt to taste1/2 Cup Butter melted Instructions Preheat oven to 400 F. Mix self-rising flour and greek yogurt together in a medium bowl until well combined. Scoop into quarter-sized balls and roll smooth. Place balls on a cookie sheet or into a muffin pan in sets of 3 to create the cloverleaf. Brush all the rolls with the egg wash. Sprinkle evenly with poppy seeds, granulated onion, and sea salt. Bake for 18 minutes. Remove from oven and prick each roll with a fork. Drizzle butter evenly over the rolls and bake for an additional 6-7 minutes. While cloverleaf rolls are baking, whip softened butter until fluffy and almost doubled in size with a hand mixer or in a stand mixer. Be sure to scrape butter down off the sides of the bowl. Add Dei Fratelli Stewed Tomatoes, banana pepper, black pepper, vinegar, and sea salt. Mix for an additional 30 seconds on high. Serve with rolls.