Stuffed Artichoke Rolls

Ingredients:

Amount: 4

Round Bread Rolls

Quartered Artichoke Hearts, fresh or canned 1 cup
Thin Sliced tomatoes 4
Red Onions, minced 1/2 cup
Gorgonzola cheese 4 tablespoons
Egg
Milk 1/2 cup
Salt & Pepper to taste
Provolone Cheese 4 slices
Basil, chopped fresh 2 teaspoons

METHOD:
Cut top off round dinner roll. Scoop out bread on inside and, with your fingers, press walls of roll in until there is a large cavity. Butter inside cavity of roll. Layer in cavity, starting with artichokes, then tomatoes, onions, and Gorgonzola until cavity is full. Repeat process with other rolls. In a separate bowl, mix together egg, milk, salt & pepper. Pour milk mixture evenly into rolls. Lay slice of provolone on top of roll. Bake in a preheated 350-degree oven for 10 minutes until cheese is bubbly. Garnish with chopped basil. Serve warm.