Stuffed Rolls
Yield
12 servingsPrep
10 minCook
45 minReady
1 hrsLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
cheddar cheese, very old, sharp
|
|
| 12 | each |
french rolls
|
* |
| 8 | ounces |
green olives
stuffed |
|
| 6 | ounces |
tomato sauce
|
|
| 2 | each |
green bell peppers
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
cheddar cheese, very old, sharp
|
|
| 12 | each |
french rolls
|
* |
| 231.2 | ml/g |
green olives
stuffed |
|
| 173.4 | ml/g |
tomato sauce
|
|
| 2 | each |
green bell peppers
|
|
Directions
Cut the tops off of the rolls and hollow them out leaving a thin shell.
Grind all of the ingredients and bread in a meat grinder or food processor and stuff back into the rolls.
Place the tops back on the rolls and secure with tooth picks.
Bake on an ungreased cookie sheet at 350℉ (180℃). for about 45 minutes.
