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)
Preparation
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.
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.
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.
