Fiesta Rolls Recipe
Ingredients
| 12 French rolls | ||
| 3/4 pound Cheddar cheese, cut in small pieces | ||
| Ripe olives | 1 Pint, pitted | |
| Green onions | 3 , finely chopped | |
| Green peppers | 3 To taste, chopped | |
| 4 hard-cooked eggs, finely cut | ||
| Tomato sauce | 2 Can (10oz) | |
| Wine vinegar | 4 Tablespoon | |
| Olive oil | 1 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cut tops off all 12 rolls.
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.
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.
Chef
