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Stuffed Pistolette Rolls Recipe

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This recipe for Stuffed Pistolette Rolls, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Emily Hollenshead McAdams
Added: Wednesday, June 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. ground chuck
1 clove garlic, chopped fine
1 onion, minced
1 bell pepper, chopped (optional)
1 lb. Mexican or hot Velveeta cheese
Tony Chachere's seasoning
1 box frozen broccoli
Pistolette or similar rolls

Directions:
Directions:
First brown ground chuck, garlic, onions, and peppers. Drain well. Cook broccoli until tender; drain and add to meat mixture. Add cheese and seasonings. If the hot Velveeta is used, use less Tony Chachere's seasoning. Cut tops off rolls and hollow out, keeping each roll together. Fill the rolls with meat mixture and replace the top onto roll. Melt margarine in dish and roll each stuffed roll in it. Place rolls on cookie sheet and cook at 350 until the rolls are brown. These freeze well, uncooked. Just thaw and cook.

Personal Notes:
Personal Notes:
Emily is the wife of Bob McAdams, the daughter of the late Jack & Dorothy (Bellew) Hollenshead & the granddaughter of the late Charlie & Carrie (Wade) Hollenshead. This is a "Hollenshead Family Classic" from the pages of the family cookbook "Legacy of the Hollensheads".

 

 

 

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