Categories: Sandwiches

Ingredients

• 12 count package pull-apart dinner rolls
• 2 tbsp mayo
• 2 tbsp prepared pesto
• 1 cup canned quartered artichoke hearts, rinsed and patted dry
• 1/2 cup sliced roasted red bell peppers, rinsed and patted dry
• 1/4 cup chopped pepperoncini, rinsed and patted dry
• 4 slices provolone
• 2 tsp olive oil
• 1/4 tsp Italian seasoning

Directions

1. Preheat oven to 350.

2. Being careful not to separate the rolls, use a serrated knife to cut horizontally through them all. Place the bottom halves in a 9×13-inch baking dish. Combine mayo and pesto in a small bowl; spread over the bottom halves. Top with artichoke hearts, peppers, pepperoncini, and cheese. Cover with the top halves of the rolls. Brush the tops with oil and sprinkle with Italian seasoning.

3. Bake until the cheese is melted, 10 to 15 minutes. Let cool for 5 minutes, then pull apart to serve.

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