Ground Beef Pistolettes Recipes

CAJUN STUFFED PISTOLETTES

Steps:

• Saute vegetables in butter over medium heat until translucent.
• Add milk, cheese, seafood and seasonings.
• Cook until heated through and cheese is melted.
• Keep warm.
• Fill frying pan about halfway with oil and heat.
• Fry rolls until golden brown all over.
• While they're still hot, make a slit in one end.
• Use a spoon to make a cavity in the roll and stuff the cavity with the seafood mixture.
• Eat while hot.

BROCCOLI-CHEDDAR BEEF ROLLS

Steps:

• Preheat to 325°. In a large skillet, cook and crumble beef with broccoli and onion over medium heat until no longer pink, 4-6 minutes. Stir in salt and pepper., Cut one-third off the top of each roll; discard or save for another use. Hollow out bottoms, leaving 1/2-in.-thick shells; place on a baking sheet., Tear bread removed from centers into 1/2-in. pieces and place in a bowl. Stir in 1-1/2 cups cheese and beef mixture. Spoon into bread shells. Sprinkle with remaining cheese. Bake until heated through and cheese is melted, 10-15 minutes.

TRADITIONAL FRENCH PISTOLETS - LITTLE ONION AND RYE BREAD ROLLS

Steps:

• To start the dough in the bread machine, add the ingredients in the order posted - except the topping and extra flour for dusting. Put on "dough" setting to mix, prove and rise.
• Pre-heat the oven to 220C/425F/Gas mark 7.
• Once the dough has risen, turn out of the tin on to a floured board and knock back, then knead for a minute or two. Cut into 12 pieces and shape into ovals. Place on well greased and floured baking sheets and cover with oiled cling-film; leave them in a warm place to rise for 30 minutes, or until almost doubled in size.
• Brush the rolls with water and then sprinkle with onion salt or normal salt, before dusting with flour. Using an oiled handle of a wooden spoon, split each roll almost in half lengthways, see photo. Allow to rest for 3 to 5 minutes before baking in pre-heated oven for 15 to 20 minutes. The pistolets should sound hollow when tapped and have a crusty finish. Allow them to cool slightly on a wire rack then serve warm with butter and fillings to taste. These freeze very well.

PISTOLETTES

Steps:

• 1. Chop mushrooms.
• 2. Drain spinach and brocolli, cook according to package, drain and pat dry. (I put it on some paper towels and lay paper towels over it and pat dry.
• 3. Saute the meat, onions and mushrooms. (Season with salt and pepper to your liking). Add drained rotel and saute a minute.
• 4. cube Velveeta and add to pan with meat, onions, mushrooms and rotel until melted and mixed well.
• 5. Remove from heat. Add in broccoli and spinach. Taste and season as desired. I like to add in a little spicy season mix (your choice) or some Cavender's.
• 6. Cut a circle of the end of the roll out and remove the bread, saving the bread cap to put back on. Stuff each roll with the mixture and replace the roll top with a toothpick to secure it.
• 7. Rub all over with butter and bake at 350 for 15 minutes. You can also freeze to cook later. I place them in a plastic freezer bag and just take out what I need. When you cook from them being frozen, pop them in the oven at 250 for 10 to 15 minutes, then bake at 350 for 15 minutes.