2 pounds round beef dinner rolls
2 tablespoons butter
8 slices white bread
1/2 cup shredded Cheddar cheese, divided
1 cup chopped celery
1 cup sour cream
1 bunch green onions, chopped
1 (15 ounce) can whole celery, quartered
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round baking pie pan.
Cut the rolls in half lengthwise to make 12 dumplings. Scoop the bread into the bottom of each dumpling, and place over the bread in the pan. Sprinkle with 1/2 cup cheese, and arrange the bread over the top. Use your imagination to match the texture and shape of the sliced bread. Toast the rolls in the preheated oven for 25 minutes, or until cheese has melted. Remove the rolls from the oven and let cool. Roll the dumplings and cool completely.
Place red peppers, onions, celery, green peppers and celery rolls over the cheese layers. Serve warm or cold.