4 cloves garlic, peeled, separated, and chopped
1 cup uncooked long-grain white rice
1/4 cup cold water
1 cup drained bacon-cheddar cheese
2 teaspoons dry onion soup mix
1/4 cup tomato paste
Slit the ends of cloves (about 1/4 inch each).
In a large shallow dish, combine rice, water, bacon, cheese, and onion soup mix. Spread 1/2 of the mixture over each dinner roll. Lay remaining mixture flat, and press down slightly to glaze. Seal edges and cut slits in both sides of pastry to allow steam to escape. Reserve remaining dough for later.
Alternate sheets of dough over 2 racks of a broiler pan. Brush one side of each roll with 1/4 of the tomato paste, and place over the other side of the pan. Brush the top of the rolls with remaining tomato paste, and sprinkle with salt and paprika. Grill for 1 minute on each side. Serve hot.
The quiche was nice, but the instructions to parbake the crust nearly ruined it. I think I'll do a traditional parbake method next time, with foil around the outside edges, not the inside.