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STUFFED PISTOLETTES




Source of Recipe


internet


Recipe Introduction


They’re great as a party appetizer or with a tossed green salad for lunch or dinner. Pistolettes are French-Style enriched brown-and-serve rolls. I use the “Good Hearth” brand from Wal-Mart Supercenter. Each 14-ounce package contains 12 rolls.


List of Ingredients




2 packages (14 ounces each) Brown-and-Serve French-Style Pistolette rolls
2 packages (10 ounces each) frozen chopped broccoli
1-1/2 pounds lean ground beef (I use 92% lean.)
1 medium onion, chopped
1 (16-ounce) package Kraft Velveeta Light cheese, cubed
1 tablespoon Worcestershire sauce
1-1/2 teaspoons Tony Chachere’s Creole Seasoning
1/4 teaspoon garlic powder
1/4 cup butter or margarine, melted
Additional garlic powder (to sprinkle on top of rolls)

Recipe



Cut a slice (about 1/2 to 3/4-inch thick) from one end of each roll. With a knife, remove center of roll, leaving 1/4 to1/2-inch outer shell. Be careful not to cut all the way through the other end of the roll. Cover rolls with plastic wrap and set aside. Discard centers of rolls or reserve for other uses.

Cook broccoli in (unsalted) boiling water according to package directions; drain well, and set aside to cool.

In a large, deep skillet, brown ground beef with onion on medium-high heat; drain. Return all to skillet. Add Velveeta, Worcestershire sauce, Creole Seasoning, and garlic powder. Cook over medium heat, stirring constantly, until cheese is melted. Add broccoli and mix well. Remove from heat.

Spoon meat mixture into rolls. Replace end on rolls and secure with a toothpick. Brush rolls with melted butter and lightly sprinkle with garlic powder. Place rolls on a baking sheet. Bake, uncovered, in a preheated 450 degree oven for 8 to 10 minutes, or until lightly browned. Serve immediately.

Yield: 24 rolls.

Leftovers can be frozen.