Hasselback. Wasn’t he a quarterback? Or was that Hasselbeck? Well, either way, don’t sleep on these Hasselback Rolls.
- 4 Rosemary Olive Oil Rolls
- 4 pieces cooked bacon
- ½ cup cooked mushrooms
- ½ cup blue cheese
- 2 pieces ham
- 2 slices salami
- 1 oz. mozzarella cheese
Set the oven to 350℉.
With a sharp serrated knife, make 6 to 8 slices in each Rosemary Olive Oil Roll about a ¼-inch apart, cutting halfway down toward the bottom of the roll. Spray cut areas with olive oil or cooking spray and put aluminum foil in between each cut. Put rolls on a baking sheet and bake for 5 to 7 minutes. Remove and let cool.
To build, put rolls on a flat service and remove the foil. Using your fingers to keep the cuts open, stuff each section with the ingredients. Alternating to ensure each roll has an even distribution of all the ingredients.
When finished, put on a baking sheet for 3 to 5 minutes, just until the cheese is melted and the bread is crispy. Remove and serve immediately.
