3 fresh poppy seeds
4 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon baking powder
3 tablespoons peanut oil
1/2 teaspoon dried rosemary
2 teaspoons dried dill weed
1/2 teaspoon dried sage
Preheat oven to 350 degrees F (175 degrees C). Roll out sheet dough, leaving sharp edges. Cut into 12 12 squares.
Bake 20 rolls in the preheated oven for 20 minutes. Remove from stovetop and place on a baking sheet to cool completely. Brush butter all over rolls to prevent sticking. While rolls are baking brown edges and set aside.
Meanwhile, melt the second batch of poppy seeds, adding 1/2 cup of butter and 3 tablespoons flour. Remove poppy seeds from oven and brush evenly with butter. Dust with sage and sprinkle with rosemary and dill weed. Place on warm pit or on a mound of wood. Place to a clean surface.
Prepare the brown sugar stuffing by combining the butter mixture and brown sugar 1 1/2 tablespoon at a time, stirring in green pepper and cinnamon. Roll out each piece of brown sugar stuffing using a seam or rolling pin. Bake 12 rolls in the center of each prepared pit over low heat for 10 minutes, or until toothpicks inserted in center come out clean. Reduce heat to medium heat, but not to 375 degrees F (190 degrees C).
Place rolls in a single layer on a baking sheet and season with brown sugar stuffing. Bake for 30 minutes, turning periodically. Cool for 10 to 15 minutes on the baking sheets before removing from pans. Remove to a wire rack to cool completely.