Olive, Bacon and Cheddar Rolls

  • Prep Time 25 min
  • Total Time 40 min
  • Servings 12

Ingredients

Ingredients

12
purchased round soft smooth-topped dinner rolls (about 1 to 1 1/2 oz each)*
8
slices bacon
1/4
cup chopped ripe olives, drained (from 4 1/4-oz can)
1/4
cup finely chopped pimiento-stuffed olives (about 16 olives)
4
medium green onions, finely chopped (1/4 cup)
1/4
cup mayonnaise or salad dressing
1
cup finely shredded Cheddar cheese (4 oz)

Directions

Directions

  • 1 Heat oven to 350°F. In each roll, cut a pocket from the top down to within 1/2 inch from each side, cutting almost to but not through the bottom; set aside.
  • 2 Line bacon rack or microwavable plate with microwavable paper towels; place bacon on rack. Cover with paper towel. Microwave on High 4 to 6 minutes or until bacon is crisp. Crumble bacon when it is cool enough to handle.
  • 3 In small bowl, mix bacon, olives, onions, mayonnaise and 1/2 cup of the cheese. Fill each pocket with 1 heaping tablespoon bacon mixture. On ungreased cookie sheet, place rolls; sprinkle each roll with 2 teaspoons cheese. Bake 14 to 16 minutes or until filling is hot.

Notes










Tips

Expert Tips

*Do not use cloverleaf rolls for this recipe because the roll sections will separate when the pocket is cut.

These hearty stuffed rolls would pair nicely with soup, chili or salad--or a steak!

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Roll
Calories
200
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
4g,
4%
Trans Fat
0g
0%
),
Cholesterol
15mg
15%;
Sodium
390mg
390%;
Total Carbohydrate
15g
15%
(Dietary Fiber
1g
1%
  Sugars
2g
2%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
10%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.