Ingredients
8 Rhodes Texas Rolls or 16 Rhodes Dinner Rolls, thawed to room temperature
1 tablespoon olive oil
2 cups grated Monterey Jack cheese
1/4 pound deli ham, chopped
2 cups drained pineapple tidbits
3 tablespoons chopped fresh cilantro
Preparation
Spray counter lightly with non-stick cooking spray. Roll each Texas roll or 2 dinner rolls combined into a thin 8-inch circle. Brush grill or grill pan with olive oil. Grill each roll, on both sides, about 2-3 minutes. Sprinkle 4 of the grilled rolls with 1/2 of the cheese. Combine ham, pineapple and cilantro and toss together until well combined. Divide ham mixture equally between the 4 cheese topped grilled rolls. Sprinkle remaining cheese over the top of the ham mixture. Place the remaining 4 grilled rolls over the cheese topped ham mixture. Place back on grill and grill until cheese is melted. Cut into wedges and serve.
