I've been making versions of these little stuffed rolls since I was a newlywed. With a base of three cups shredded cheese, use your imagination to make any flavor profile. Use green chilies, taco seasonings and onions for a Mexican version. Or chopped salami and a dollop of mustard for a hearty German taste.
3 cups shredded Cheddar cheese*
½ cup sliced black olives
½ cup chopped roasted tomatoes* or sun-dried tomatoes
1 teaspoon minced garlic
12 small (about 3 in.), prebaked dinner rolls
1. Preheat oven to 350°. In a medium bowl, combine cheese, olives, tomatoes, and garlic.
2. Use a serrated knife to cut 1/4 inch off one short end of each roll. Use a paring knife or melon baller to remove the inside bread from each roll, leaving a cavity for stuffing. (Reserve bread for croutons.) Stuff each roll with cheese mixture. Reattach the end pieces with toothpicks. (Rolls may be frozen at this point.)
3. Place on a baking sheet and bake 20 minutes or until hot and melted.
*Ted, the wonderful cheese expert at Central Market, suggested Ford Farm Coastal Mature Cheddar for its rich flavor and easy, smooth melting quality. He was right! It's about the best cheddar I've ever tasted and melts perfectly. I used the roasted tomatoes from Central Market's olive bar and added the small amount of oil that accompanied them.
