Olive, Bacon and Cheddar Rolls (Holiday inspiration)

 

                These hearty stuffed rolls would pair nicely with soup, chili or salad.

Makes 12 rolls

• 12 purchased round soft smooth-topped dinner rolls (about 1 to 1½ oz each)
• 8 slices bacon
• ¼ cup chopped ripe olives, drained
• ¼ cup finely chopped pimiento-stuffed olives
• ¼ cup green onions, finely chopped
• ¼ cup mayonnaise
• 1 cup finely shredded Cheddar cheese

1. Heat oven to 350F (180C).
2. In each roll, cut a pocket from the top down to within ½ inch from each side, cutting almost to but not through the bottom ; set aside.
3. Line bacon rack or microwavable plate with microwavable paper towels ; place bacon on rack.
4. Cover with paper towel ; microwave on High 4 to 6 minutes or until bacon is crisp.
5. Crumble bacon when it is cool enough to handle.
6. In small bowl, mix bacon, olives, onions, mayonnaise and ½ cup of the cheese ; fill each pocket with 1 heaping tablespoon bacon mixture.
7. On ungreased cookie sheet, place rolls ; sprinkle each roll with 2 teaspoons cheese.
8. Bake 14 to 16 minutes or until filling is hot.

BON APPÉTIT