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Fiesta Rolls Recipe
|Cheddar cheese||3⁄4 Pound, cut in small pieces|
|Pitted ripe olives||1 Pint|
|Green onions||3 , finely chopped|
|Green peppers||3 , chopped|
|Hard cooked eggs||4 , finely cut|
|Canned spanish style tomato sauce||16 Ounce (2 Cans 8 Ounces Each)|
|Wine vinegar||4 Tablespoon|
|Olive oil||1 Cup (16 tbs)|
Calories 433 Calories from Fat 314
% Daily Value*
Total Fat 36 g55.6%
Saturated Fat 9.1 g45.6%
Trans Fat 0 g
Cholesterol 110.3 mg
Sodium 836 mg34.8%
Total Carbohydrates 17 g5.7%
Dietary Fiber 1.9 g7.6%
Sugars 3.2 g
Protein 12 g24.2%
Vitamin A 16.4% Vitamin C 57%
Calcium 22.5% Iron 6.2%
*Based on a 2000 Calorie diet
Scoop out soft part in both tops and bottoms.
Butter inside of tops well.
Mix all ingredients thoroughly, adding liquid ingredients last, and taking special care that the filling is not too sloppy.
It may be advisable to cut down on the amount of olive oil.
Fill the rolls generously.
Replace buttered tops and wrap rolls in wax paper, twisting the ends closed.
Bake in moderate oven on a cooky sheet about 1/2 hour.
Allow 15 minutes for the rolls to cool before serving so they will be easier to handle without danger of burned fingers and tongues.
Wrapped in wax paper, they will hold the heat.