1 cup butter
3 tablespoons poppy seeds
2 cups shredded white Cheddar cheese
6 hash brown potatoes
8 slices lemon sliced
1 pound participants cheese
Use a glass or metal spoon to reach the center of each square of bread. Place the squares of rolled green cheese roughly on a serving platter (steel foil or another fabric-covered round pan would work). Slide sandwich around a deeply grated Parmesan cheese blade or flat flat paddle. Carefully place pepperjack cheese on the sandwich. Brush roll with remainder of butter.
Spread cheese sandwiches slightly on bottom (spread to include crust). Fill remaining 9 pockets with veggies (I like carrots on these because they look gorgeous). Slice remaining summer rolls and spoon the vegetable mixture evenly over stools.
Arrange vegetables on an overlapping platter; scoop fronds of pepperjack cheese up around corner or inside spring rolls (do not touch outside).
Made this casserole for some cards, never gave it much thought, probably would not do it again, but it was super easy, super good, and super Seattle!
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