A Pistolette is a roll. Cobblestone Mills makes pistolette rolls but if you cannot find that they are oval shaped brown and serve rolls. About the size of a dinner roll, maybe a little bigger.
- 2 lb
- ground meat of your choice (i use hamburger or ground turkey 85/15)
- onion, chopped
- 1 box
- frozen broccoli, chopped (thawed and drained)
- 16 oz
- velveeta cheese
- 1 can(s)
- rotel drained
- 10 oz
- fresh mushrooms chopped
- dozen pistolette rolls
- 1 box
- frozen spinach, chopped (thawed and drained)
How to Make Pistolettes
- 1Chop mushrooms.
- 2Drain 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.
- 3Saute the meat, onions and mushrooms. (Season with salt and pepper to your liking). Add drained rotel and saute a minute.
- 4cube Velveeta and add to pan with meat, onions, mushrooms and rotel until melted and mixed well.
- 5Remove 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.
- 6Cut 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.
- 7Rub 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.