Stuffed Yeast Rolls

You know those brown-n-serve rolls most of us grew up

with and swore we would never eat another after we left

home? Well, this miraculous conversion of a ubiquitous

ball of yeast and elevation to gourmet status will make

you take it all back! Just try this recipe!

4 dozen small dinner rolls

1/2 pound of sharp cheddar cheese, grated

1 medium onion, chopped

1 small can of tomato paste

1 small can of sliced black olives

1 small can of diced green chile peppers

6 boiled eggs, chopped

1 tablespoon of garlic, minced

1 teaspoon of fresh basil, minced

1 teaspoon of freshly ground black pepper

1 stick of butter

I use an apple corer to remove the center of each roll, being

careful to not cut through the bottom but you may use a sharp

spoon. Reserve the bread centers and lightly blend the

remaining ingredients in a food processor. You should add up

to a quarter of the reserved bread centers to get the right

consistency to stuff the rolls. Place on a baking sheet and

put in a 400 degree oven for about 15 minutes or until the tops

of the rolls are lightly browned. Cool slightly before serving.

Make these ahead, if you like, and freeze until company

pops in!


1 Comment

  1. Oooo yummy!! I must try these!!

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