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My husband and I enjoy cooking and even won an award in a contest sponsored by a local radio station. No matter where we go, we're required to bring these sandwiches! - Robin LLoyd, Midland, Michigan
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 12 servings


  • 1 pound ground beef
  • 2 cups (8 ounces) shredded cheddar cheese
  • 2 to 4 tablespoons onion soup mix
  • 1 tablespoon mayonnaise
  • 24 miniature dinner rolls, split
  • 1 jar (12 ounces) dill pickle slices

Nutritional Facts

2 each: 357 calories, 14g fat (7g saturated fat), 74mg cholesterol, 992mg sodium, 39g carbohydrate (0 sugars, 3g fiber), 18g protein.


  1. In a large skillet, cook beef over medium heat until no longer pink; drain. Add cheese, soup mix and mayonnaise. Cook and stir over low heat until the cheese is melted.
  2. Spread 2 tablespoonfuls over roll bottoms. Top each with a pickle slice. Replace roll tops. Wrap in heavy-duty foil and place on baking sheets. Bake at 325° for 30 minutes or until heated through. Yield: 2 dozen.
If you don't use the entire contents of the onion soup mix when making Mini Beef Rolls, put the remaining mix in a small resealable plastic bag and freeze until the next time you prepare this recipe.
Originally published as Mini Beef Rolls in Taste of Home Ground Beef Cookbook 1999, p117

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