Stuffed Pistollette Rolls

August 24, 2016

Really I'd love to set a goal to finally finish going through my grandmother's recipes, but goal setting doesn't seem to work. 

So let's just not bother. 

I did finally tackle one that has been sitting in the stack of recipes, and just mocking me. I've held off on it simply because I was so stick Paleo for so much of this year, but I finally made Nanny's Stuffed Rolls for the boys... and the only complaint I got was that they should have been crawfish. 

I'm not a huge seafood person though, so that wasn't happening, so I stuck to the recipe. 

A few notes before we get to that recipe; I know it says pistollette rolls, but they didn't exist two weeks in a row at our grocery store. Which is odd because it's common at Cajun restaurants around here. I also sliced them differently and changed ingredient amounts... but I'll get to that in the actual recipe. 

Stuffed Pistollette Rolls

serves 24
24 pistollette rolls, or 12 of a larger roll
1 lb ground meat (I used beef)
1 10 oz package of chopped frozen broccoli
1 lb Velveeta cheese 
1 medium onion, chopped (I skipped chopping and used Picsweet Seasoning Blend)
1/2 tsp creole seasoning (I used way more than 1/2 tsp of it)
dash of garlic powder

Cut at an angle the end of each roll (I sliced the top of mine). Cut out the inside of the roll, cut out bread int he top you cut off and save the top. (if you happen to be using a rounder roll follow the actual directions and don't do what I did) Saute ground meat and onion, seasoning with garlic powder and creole seasoning. Cook until meat is done. Drain off all the liquid. Add broccoli to the pan and cook until tender, drain if needed. Add cheese and stir until melted. With a small spoon, fill each roll with the mixture. Replace the bread cap on the end. Brush with melted butter and bake for 15 minutes at 350 degrees. 

*I'm sure this would work with real cheese, I'd just use about 4 cups shredded. You have to remember the time these recipes were made was when prepackaged foods were new and everyone wanted to use them. If I were to remake this I'd probably use shredded sharp cheddar.