Saturday lunch - stuffed bread rolls

Recipe from: 6/8/1995 12:00:00 AM
Ingredients 10
Servings 8


  • 8
    round bread rolls
  • oil
  • 1
    onion, chopped
  • 1
    clove garlic, crushed
  • 1
    tomato, peeled and chopped
  • 1
    can mushroom soup
  • 250
  • salt and pepper to taste
  • pinch sugar
  • grated cheese for sprinkling on top


Preheat the oven to 180 ºC (350 ºF). Cut off the top of each bread roll and hollow them out, leaving an edge of about 1 cm all the way around. Reserve the pieces of bread. Brush the tops and the inside of the bread rolls with oil and place on a baking sheet. Heat in the oven until the bread rolls are crisp. Sauté the onion and garlic in oil until soft. Add the tomato and simmer until a purée is formed. Add mushroom soup, cream and bread pieces and simmer until the mixture is thick. Season to taste with salt and pepper and a pinch of sugar. Spoon the mixture into the hollowed-out bread rolls, sprinkle with cheese and place under the grill until the cheese has just melted. Replace the tops and serve. Serves 8.

Read more on: starch  |  bake  |  grill

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