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
- Heat oven to 350F (180C).
- 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.
- Line bacon rack or microwavable plate with microwavable paper towels ; place bacon on rack.
- Cover with paper towel ; microwave on High 4 to 6 minutes or until bacon is crisp.
- Crumble bacon when it is cool enough to handle.
- In small bowl, mix bacon, olives, onions, mayonnaise and ½ cup of the cheese ; fill each pocket with 1 heaping tablespoon bacon mixture.
- On ungreased cookie sheet, place rolls ; sprinkle each roll with 2 teaspoons cheese.
- Bake 14 to 16 minutes or until filling is hot.
BON APPÉTIT
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