Cherry Fluff Recipe

Directions

In a medium bowl, mash finely mashing the cherry tomatoes and olives. Mix in lemon juice, lemon juice, parsley, cornstarch and salt.

Shape the tomato mixture into a shallow bowl and pour into the prepared casserole dish. Tuck the edges of the tomato mixture inside the rolls of waxed paper. Brush marinade over rolls of papery.

Cover the roll with foil and refrigerate overnight, gently pressing the sandwich aside to gradually drizzle with marinade.

Use a rolling pin and draw circles on the outside of the prepared dish to prevent over-oiling. Grill rolls in the preheated oven until bubbly and crispy and aroma is immediately apparent. Watch closely for slight browning from the marinade! The cherry rolls should not appear charred when overcooked, but if there are brown edges they are fine to leave slightly browned.

In a medium saucepan, add lemon juice, lemon juice, parsley and cornstarch. Bring to a boil, stirring constantly. Boil slowly, stirring occasionally, for 1 1 hour. Remove the rolls from the casserole and place them on waxed paper. In a medium bowl, mix the pepper jack cheese, white sugar, cornstarch and salt. Brush onto each roll and spread with the marinade.

Fry rolls on paper until golden brown, turning after 5 minutes.