Stuffed French Rolls

Ingredients

• 1 Can Tomato Soup
• 1 small bottle Pimento
• 24 Med. size French Rolls
• 2# Tillamook Cheese
• ry lb. Butter or Margarine
• 2 Bell Peppers
• s of crumbs dug out of rolls

Method

1. 1

   Cut off top end of rolls and dig out centers with a fork.

2. 2

   Grind all ingredients through food grinder (coarse grind) and mix with some of the crumbs.

3. 3

   Stuff mixture into rolls but do not fill too much.

4. 4

   Replace tops and secure with toothpicks.

5. 5

   Stand rolls upright in a deep pan and bake at 250° for about 15 minutes.

As published

This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 7. The excerpt below is the record exactly as published.

STUFFED FRENCH ROLLS | 1 Can Tomato Soup 1 small bottle Pimento 24 Med. size French Rolls Stuffed Olives 2# Tillamook Cheese ry lb. Butter or Margarine 2 Bell Peppers s of crumbs dug out of rolls

Cook this with the app: pantry check, scaling, and the assistant.