Scrumpcious Stuffed Pistolettes Recipes
CRAWFISH PISTOLETTES
Steps:
- Melt 1/4 cup of butter in a saucepan over medium heat. Stir in the chopped onion, bell pepper, green onions, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the evaporated milk and bring to a simmer. Stir in the processed cheese until melted. Reduce the heat to low, and keep the sauce warm.
- Meanwhile, melt 1/2 teaspoon of butter in a large skillet over medium heat. Add the crawfish tails and season with salt, pepper, garlic powder, and Cajun seasoning. Cook and stir until the tails are hot and beginning to curl, 3 to 5 minutes. Stir the crawfish tails into the cheese sauce, and cook for 5 minutes.
- Heat oil in a large skillet to 350 degrees F (175 degrees C).
- Cook the pistolette rolls in the hot oil until golden brown on all sides. Remove to a paper towel lined plate to cool. Once cool enough to handle, cut a slit in one end of each roll, then use the handle of a spoon to create a pocket in the roll. Stuff the rolls with the crawfish mixture and serve immediately.
Nutrition Facts : Calories 220.9 calories, Carbohydrate 18.2 g, Cholesterol 68.7 mg, Fat 10.7 g, Fiber 0.8 g, Protein 13 g, SaturatedFat 4.5 g, Sodium 434.8 mg, Sugar 4.2 g
SCRUMPCIOUS STUFFED PISTOLETTES
Steps:
- Brown ground beef in greased skillet until golden brown. Drain. Add can of cream of mushroom and Velveeta cheese and heat on low until cheese has melted, stirring occasionally.
- Remove insides of pistolettes by cutting tops out and scooping extra bread from inside, making just enough room for meat (keep tops).
- Melt butter and garlic salt in microwave. Spoon one heaping tablespoon of meat into pistolettes and replace tops. Brush with garlic butter mixture.
- Bake at 350 degrees F for 18 minutes or until golden brown on tops.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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- First prepare the pistolettes rolls; cut off one end, about 11/2-inch thick, and set aside. Take a knife and cut a pyramid shape opening into the heart of the roll and remove the middle of the roll. (Save this bread to make bread pudding.) Keep the two pieces of roll together for an easier fit. Set aside. Make a glue with 1 part flour and 3 parts water - Set aside.
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