Recipe by Lightly Toasted
Recipe posted by request. From the Sept 2003 issue of Better Homes and Gardens
Top Review by HeatherFeather
I was the one who originally had requested this recipe. They look very attractive and show good promise although I think there are some errors in the measurements. I was able to purchase 4.5 ounce packages of Hawaiian rolls, which contained 4 rolls in each (the current recipe says one 1/2 ounce pkg yet indicates 6 servings). Also, I peeled cloves of garlic and filled my 1/3 cup measure with them, which worked out to only about 12 cloves (and any more would have been far too many in the finished product). Next time, I would use regular white rolls, as the sweetish flavor of the Hawaiian didn't work as well with the cheese and garlic for us. I would also mince the garlic. I am leaving just a comment because I know the recipe poster submitted an untested recipe to fill my request.
- 1⁄3 cup peeled garlic (24 cloves or 2-3 bulbs)
- 2⁄3 cup chicken broth
- 1⁄2 cup dry white wine
- 1 (1/2 ounce) packagehawaiian sweet rolls or 1 (1/2 ounce) package dinner roll
- 1⁄2 cup shredded Fontina cheese (2 oz)
- olive oil
Directions See How It's Made
- In a heavy, small saucepan combine garlic, broth, and wine.
- Bring to a boil, reduce heat.
- Boil gently, uncovered, over medium heat about 25 minutes or until garlic is tender and 1/3 of the liquid remains.
- Preheat oven to 325.
- Place roll in a greased 8x8x2 inch baking pan.
- Cut an"X" about 1/2 inch deep in the top of each roll, spreading each roll open slightly.
- Spoon garlic cloves and shredded cheese into the opening, pressing garlic and cheese lightly into rolls.
- Drizzle remaining broth mixture over rolls.
- Brush outside of rolls with olive oil.
- Bake 8-10 mintes until heated through and cheese is melted.
- Serve warm.
- Makes 6 appetizer servings.