White Castle Hors D'Oeuvres - cooking recipe

Ingredients

2 lb. ground chuck
1 pkg. Lipton onion soup mix
2 pkg. Pepperidge Farm pastry rolls (40 total)
40 small slices American cheese (10 slices), cut in fourths
40 dill pickle slices

Preparation

Mix beef and soup mix.
Press mixture into large cookie sheet (must be thin).
Bake at 350\u00b0 for 1/2 hour.
Drain grease.
Cut meat into 40 squares.
Place 1 meat square, 1 cheese and 1 pickle slice on each roll.
Arrange on cookie sheet.
Cover with foil and put in a 325\u00b0 oven until hot, 10 to 12 minutes.