Stuffed Rolls

Excellent for outdoor evening parties, these go down well with guests both young and old.

16 oz mature cheddar cheese, grated
8 oz green olives
2 green bell peppers
12 french large rolls
6 oz tomato sauce
1 onion

Cut the tops off of the rolls and hollow them out leaving a thin shell.

Either grind all of the ingredients and bread in a food processor and stuff back into the rolls.

Or as I usually do, finely dice and mix all the ingredients by hand.

Place the tops back on the rolls and secure with tooth picks.

Bake on an ungreased baking tray at 350 degrees F. for about 45 minutes. Serve Hot.
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