Ingredients
Yield: 4-8
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8
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Rhodes Texas™ Rolls or 16 Rhodes™ Dinner Rolls, thawed to room temperature
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1
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tablespoon olive oil
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2
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cups grated Monterey Jack cheese
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¼
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pound deli ham, chopped
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2
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cups drained pineapple tidbits
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3
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tablespoons chopped fresh cilantro
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Posted by Rhodes Bake-N-Serv on Aug 22, 2011
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Instructions
Spray counter lightly with non-stick cooking spray.
Roll each Texas roll or 2 dinner rolls combined into a thin 8-inch circle.
Brush grill or grill pan with olive oil.
Grill each roll, on both sides, about 2-3 minutes.
Sprinkle 4 of the grilled rolls with ½ of the cheese.
Combine ham, pineapple and cilantro and toss together until well combined.
Divide ham mixture equally between the 4 cheese topped grilled rolls.
Sprinkle remaining cheese over the top of the ham mixture.
Place the remaining 4 grilled rolls over the cheese topped ham mixture.
Place back on grill and grill until cheese is melted.
Cut into wedges and serve.
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