About 1 tablespoon olive oil
6 slices firm whole-wheat country-style bread
6 tablespoons marinara sauce
8 ounces Cabot Tomato Basil Cheddar, grated (about 2 cups), divided
¼ cup finely chopped pitted Kalamata or other flavorful black olives
PREHEAT oven to 450°F. Generously brush insides of two (12-hole) mini muffin pans with olive oil.
FLATTEN bread slices with rolling pin or fingers so they are easier to roll up. Spread each slice with 1 tablespoon marinara sauce. Set about ¼ cup of cheese aside and sprinkle remainder over bread slices. Sprinkle with olives.
STARTING with shorter end, roll up each bread slice. Trim crust from each end, then cut rolls crosswise into four pieces.
PLACE each roll spiral-side-up in mini muffins cups.
BAKE for 8 to 10 minutes or until well browned. Sprinkle with reserved ¼ cup of cheese and return to oven just until melted, about 1 minute.
TWIST to loosen and remove from cups after allowing to stand for a minute. Serve warm.
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