NEW ORLEANS (WVUE) - Stuffed Gameday Rolls
- 2 packs sweet Hawaiian Rolls
- ¾ lb smoked or honey ham, thinly sliced
- 1 lb. swiss or monterey jack cheese, shredded
- 24 pickle slices, banana pepper rings, or jalapenos
- Dijon mustard
- 1 stick of butter, melted
- ¼ cup worcestershire sauce
- 1 T Crystal Sauce
- 1 t onion powder
- 2 T poppy seeds
1.Preheat oven to 375°.
2.Keeping the rolls together, slice the trays of Hawaiian rolls in half. Place bottom halves on a parchment-lined baking sheet.
3.Spread mayo on the bottom half of the rolls and the dijon on the top half.
4.Divide the ham and cheese evenly between the two trays of rolls. Top each roll with a pickle, then replace the tops of the rolls.
5.Cover tightly with foil, crimping the foil down. Bake for 15-20 minutes, or until the cheese is melted.
6.In a small bowl, combine first four ingredients of topping. Remove foil from rolls and drizzle topping evenly over the rolls, letting the extra pour down the sides. Sprinkle poppy seeds over rolls.
7.Continue to bake until rolls are golden brown, taking care to not burn the bottom of the rolls.
8.Let rolls cool for 5 minutes before cutting to separate and serve.