3 French-style rolls, 6 inches long.
1 8-ounce package cream cheese, softened.
1/4 cup dairy sour cream.
2 tablespoons finely chopped green onion or snipped chives.
2 tablespoons diced pimiento.
2 tablespoons snipped parsley.
1/2 teaspoon seasoned salt or salt.
Trim ends from rolls.
Scoop out centers, leaving 1/2-inch thick shells.
Reserve centers for another use.
Set bread shells aside.
Combine cream cheese, sour cream, onion or chives, pimiento, parsley, and seasoned salt in a bowl.
Beat with an electric mixer on medium speed till smooth.
Stuff bread shells with cheese mixture, pressing firmly to prevent air pockets.
Wrap in foil or plastic wrap. Chill 4 to 24 hours.
Cut rolls into 1/2-inch slices, and serve.
Better Homes and Gardens; New Cookbook.