Cream-Cheese Stuffed Slices


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.

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