Updated: Jan 11
Yep. You've seen them on Pinterest. You've eaten them at an office party. They're everywhere, and they're addictive. Here's my version, full of gooey, melty cheese surrounded by sweet Hawaiian bread and enough butter to embarrass a milkmaid. Be sure to use a bread knife when cutting into the package of rolls; this will prevent the rolls tearing apart. Go
ahead and buy parchment paper while you're picking up these ingredients- it'll protect the sweet Hawaiian bread and allow the bottom of the rolls to turn golden brown instead of scorched, which can happen in the last few minutes of baking.
Stuffed Gameday Rolls
2 packs sweet Hawaiian Rolls
¾ lb smoked or honey ham, thinly sliced
1 lb. swiss or monterey jack cheese, shredded
24 pickle slices, banana pepper rings, or jalapenos
1 stick of butter, melted
¼ cup worcestershire sauce
1 T Crystal Sauce
1 t onion powder
2 T poppy seeds
Preheat oven to 375°.
Keeping the rolls together, slice the trays of Hawaiian rolls in half. Place bottom halves on a parchment-lined baking sheet.
Spread mayo on the bottom half of the rolls and the dijon on the top half.
Divide the ham and cheese evenly between the two trays of rolls. Top each roll with a pickle, then replace the tops of the rolls.
Cover tightly with foil, crimping the foil down. Bake for 15-20 minutes, or until the cheese is melted.
In a small bowl, combine first four ingredients of topping. Remove foil from rolls and drizzle topping evenly over the rolls, letting the extra pour down the sides. Sprinkle poppy seeds over rolls.
Continue to bake until rolls are golden brown, taking care to not burn the bottom of the rolls.
Let rolls cool for 5 minutes before cutting to separate and serve.