Grilled Herbed Stuffed Bread

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Skip the butter and top grilled rolls with tasty, Italian-seasoned cream cheese. The four-ingredient recipe is ready in 15 minutes.

1 Heat gas or charcoal grill for indirect heat as directed in owner's manual. Cut two 12x8-inch pieces of heavy-duty foil.
2 In small bowl, mix cream cheese, Italian seasoning and garlic salt. Spread on cut sides of rolls. Place each roll on center of foil piece. Fold foil over roll so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
3 Place packets over unheated area on grill. Cover and grill over medium heat 7 to 10 minutes or until rolls are heated through.

1 Heat gas or charcoal grill for indirect heat as directed in owner's manual. Cut two 12x8-inch pieces of heavy-duty foil.
2 In small bowl, mix cream cheese, Italian seasoning and garlic salt. Spread on cut sides of rolls. Place each roll on center of foil piece. Fold foil over roll so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
3 Place packets over unheated area on grill. Cover and grill over medium heat 7 to 10 minutes or until rolls are heated through.

Grill these rolls along with your entrée, starting 10 minutes before your entrée is done.

Mix the cream cheese mixture up to 4 hours in advance and refrigerate. Spread it on the rolls when you are ready to grill.

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 0 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

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