Stuffed Rolls

For this recipe, they are designed to be eaten with your hands and all together instead of eating out the center and then eating the ‘bowl’.

Family pack ground beef Seasoning of choice (I used Head Country this time) 2 pkgs. rolls—the important thing to remember is it must be big enough to stuff but small enough to go ahead pick it up to eat. (Get what you can from the bakery section, not the bread aisle.)

2 jars pasta sauce (I use Ragu Parmesan and Romano because my family loves cheese. My husband liked to use Ragu Meat Sauce) 1 large onion diced 6 cups Italian Blend shredded cheese Line a baking sheet with Reynolds Wrap. Brown hamburger meat with onions and seasoning to taste. Drain meat and add one jar of pasta sauce. Preheat oven to 350°. Cut a hole into the top of the rolls big enough to be able to remove bread and stuff again. Remove most of the inside of the bread, be sure to leave some of the bread or the meat will be too heavy for the roll to hold together while eating. Don’t toss this left over bread. You can eat it as is or save it to make croutons or stuffing! Spread a tablespoon or so of pasta sauce into each roll. You want to give it enough that the sauce in the meat doesn’t leave the meat and soak into the bread. This amount may go up or down based on the size of the roll you chose. Any sauce you may have left over you can add to the meat or save for a future meal. Arrange rolls on baking sheet. Stuff rolls ¾ full with hamburger meat. Top with cheese. Bake for 15 minutes or until cheese is melted.