Recipe and Photo © 2011 Wisconsin Milk Marketing Board, Inc.

Servings: 10 rolls

Ingredients

3 slices (3 ounces) bacon
5 cups sweet onions, sliced
10 brown-and-serve Italian rolls (elongated) or 12 brown-and-serve dinner rolls
1/2 cup pitted ripe olives, sliced
1 cup (4 ounces) Wisconsin Cheddar or Gouda Cheese, shredded

Cooking Directions

Preheat oven to 400°F. In large skillet, fry bacon until crisp. Drain on paper towels and cut bacon into bits. Set aside.

Sauté onions in bacon fat in skillet about 8 minutes or until tender. Drain any excess fat. Slice open rolls, keeping the two halves connected and place rolls, cut side up, opened out in shallow baking pan. Top opened rolls with onions and olives. Sprinkle with cheese.

Bake 20 minutes or until rolls are golden. While hot and flexible, fold rolls around filling. Serve with steak, barbecued meats or chicken.