Spray a muffin tin with nonstick cooking spray. Place one roll in each cup. Let thaw as directed on package.
When the rolls have risen prepare filling. First, sauté green pepper and onion in 1 Tablespoon of cooking oil over medium heat until crisp tender. Set aside.
Mix softened cream cheese with mayonnaise, hot sauce, and 1/2 lb of shredded provolone. Stir in chopped roast beef and pepper/onion mixture.
Separate them. Press down the center of each roll to make a place for your filling. The dough may rise and loose shape as you work. I found it worked best to reshape the rolls just before adding the filling. You’ll want to press the bottoms down and the sides out and up to make a neat cup for your filling.
Sprinkle sandwiches with reserved ¼ pound of cheese. Bake at 350 for about 25-30 minutes or until the bread is turning golden brown and the dip is bubbling. Let cool for just a few minutes to set up a little and then finish cooling on a wire rack to prevent the rolls from getting soggy. Serve warm or at room temperature. Refrigerate leftovers.
If preferred, sprinkle the rolls with cheese just before they come out of the oven so the cheese has just enough time to melt instead of brown.
I use 1/3 less fat cream cheese in creamy dips that I bake because it tends to bake up less greasy.
Swiss would be great in these sandwiches too!