Stuffed Rolls Recipe - Cooking Index
Stuffed Rolls Recipe - Cooking Index
| 2 | Sour dough rolls-small - (4" long) | |
| 3 | Eggs - hard boiled, chopped | |
| 1 lb | 454g / 16oz | Tillamook or medium cheddar cheese - shredded |
| 1/2 | Ortega green chiles - (7 oz can), chopped | |
| 1 | Hunts tomato sauce - (15 oz can) | |
| 1 | Black olives - (4 1/2 oz can), chopped | |
| 1/2 cup | 118ml | Salad oil - (not olive) |
| 6 | Green onions - chopped | |
| 1 | Garlic - minced |
Filling:
Combine all ingredients and mix together.
Rolls:
Cut each roll in half, like a hot dog bun. Keep the top and bottom of each roll together. With a fork, scoop out about 80% of the bread to make a pocket for the filling. Leave about 3/8 inch of bread all around the pocket.
Fill the pocket of each half roll with the filling and put the tops and bottoms together. Wrap in aluminum foil.
Bake in medium oven, 325-350F for 45-60 minutes.
These will not work in a microwave oven as they get soggy.
Can be frozen before baking. Add about 20 minutes to baking time for frozen rolls.
NOTES : These stuffed rolls are an old family favorite passed down from my grandmother.
Source:
Bill Wight
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