Audrey
11-28-2007, 09:23 AM
Cheese and Tomato Stuffed Rolls
16 ounces shredded cheddar cheese
8 ounce can/jar green olives; stuffed
2 green bell peppers
12 french rolls, large
6 ounce can tomato sauce
1 medium sized onion
Cut the tops off of the rolls and hollow them out leaving a thin shell.
Grind all of the ingredients and bread in a food processor. Spoon the mixture into the rolls. Place the tops back on the rolls and secure
with tooth picks. Bake on an ungreased cookie sheet for 45 minutes at 350 degrees.
16 ounces shredded cheddar cheese
8 ounce can/jar green olives; stuffed
2 green bell peppers
12 french rolls, large
6 ounce can tomato sauce
1 medium sized onion
Cut the tops off of the rolls and hollow them out leaving a thin shell.
Grind all of the ingredients and bread in a food processor. Spoon the mixture into the rolls. Place the tops back on the rolls and secure
with tooth picks. Bake on an ungreased cookie sheet for 45 minutes at 350 degrees.