Cream-Cheese-Stuffed Slices

Ingredients

• 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

Instructions

1. Trim ends from rolls. Carefully scoop out centers, leaving 1/2-inch-thick shells. Reserve centers for another use. Set bread shells aside.
2. In a bowl combine cream cheese, sour cream, onion or chives, pimiento, parsley, and seasoned salt. 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.
3. To serve, cut rolls into 1/2-inch slices.
4. Bacon-Stuffed Slices: Prepare as above, except omit pimiento and seasoned salt. Stir 4 slices crumbled, cooked bacon into the cream cheese mixture.