BOISE, Idaho — INGREDIENTS
Quartered artichoke hearts, chopped, 1 cup
Round bread rolls, 4
Melted butter, as needed
Thinly sliced tomatoes, 4
Red onions, minced, ¼ cup
Blue cheese, 4 tablespoons
Mozzarella cheese, ½ cup
Milk, 3 tablespoons
Salt & pepper, to taste
Parsley, chopped fresh, 2 teaspoons
Cut the top off around dinner roll. Scoop out bread on the inside, and, with your fingers, press walls of roll in until there is a large cavity.
Generously butter inside cavity of the roll. Alternately layer artichokes, tomatoes, onions, blue cheese, and mozzarella cheese until the cavity is full.
Repeat process with other rolls.
In a separate bowl, mix together egg, milk, salt, and pepper. Pour milk mixture evenly into rolls. Bake in a preheated 350-degree oven for 10 minutes until cheese is bubbly.
Garnish with chopped parsley. Serve warm.
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