4 French rolls (6 inches long)
8 oz. cream cheese, softened
Browned chicken or ham
1 c. shredded carrots
1/2 c. chopped fresh parsley
2 tbsp. chopped green onion
2 tsp. lemon juice
1 tsp. Worcestershire sauce

Cut 1 inch off both ends of each roll. Remove bread from inside of roll, leaving 1/4 inch crusty shell. Set shells aside. Crumble soft bread pieces. Place on cookie sheet. Toast bread crumbs at 350 degrees for 15 minutes until golden brown. Cool.

In large bowl, beat cream cheese and meat until smooth. Stir in cooled bread crumbs and remaining ingredients. Spoon about 3/4 cup mixture into reserved bread shells; press gently to remove air pockets. Wrap loaves in plastic wrap. Refrigerate at least 4 hours. To serves, unwrap and slice 3/8 inch slices.