Friday, February 25, 2011

Stuffed French Rolls, an old family favorite.

Bet you can't eat just one!

These fabulous hot pockets are simple to make and fabulous to freeze for your one for now, one for later meal planning.

I recommend preparing a double batch.

What you need:
1 1/2 dozen french rolls
1 lb grated sharp cheddar cheese
1 large onion-diced
1 clove garlic-minced
2 2 1/2 oz cans diced black olives
2 2 1/2 oz cans diced mild green chilies
1/2 cup canola oil
1 14.5 oz can plain tomato sauce
salt to taste

Preheat oven to 350 degrees.
Mix all ingredients with the exception of the rolls and set aside.
Slice rolls across as you would for a sandwich, only make your cut so the bottom piece is thicker than the top. You will be scooping out the insides of the bottom to hold the filling mixture ( you can save the crumbs for breadcrumbs later on).
Fill the rolls, place them back together and wrap individually in foil.
Bake for one hour or freeze for another day.
Enjoy with a nice green salad.

You'll be a fan!