| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Stuffed French Rolls

4 cups (16-ounces) shredded sharp cheddar cheese
1 (2-ounce) can chopped black olives
1 (4-ounce) can chopped mild green chilies, drained
4 green onions, chopped, (tops included)
2 hard-boiled eggs, chopped
1/2 cup extra virgin olive oil
1 (8-ounce) can tomato sauce
Salt and pepper to taste
12 French sandwich rolls

1. Preheat oven to 350*F (175*C).
2. In a bowl combine cheese, olives, green onions and eggs; add olive oil, tomato sauce, salt and pepper to taste and blend well.
3. Slice the rolls lengthwise leaving one side hinged. Remove the centers and stuff each evenly with the filling. Place on an ungreased baking sheet and cover tightly with aluminum foil.
4. Bake for 30 minutes or until filling is hot.

Makes 12 servings.

Note: Sandwiches can be prepared several hours ahead of time, covered and refrigerated. Remove from refrigerator 30 minutes before baking.

Source: Adapted from a recipe by the mother of Cheryl, of Cheryl's Recipe Box.