Beef Pistolettes - Filled French Rolls - aka Creole Stuffed Bread or Stuffed Beignets

24 servings Prep: 30 m Cook: 1 h Total: 1 h 30 m Intermediate
5.0/5 (3)
Beef Pistolettes - Filled French Rolls - aka Creole Stuffed Bread or Stuffed Beignets
This is a very popular Cajun dish filled with ground beef, onions, cheese, and green chilies—a pistolette is a savory, stuffed bread roll, which is then baked or deep-fried. Cooking in the wax paper makes for a crispy crust so don’t skip that step! Sautéed bell pepper and breakfast sausage make for a nice addition.

Ingredients

24 servings
  • 1 lb Tillamook Cheese any flavor (jalapeno is my favorite) or Sharp Cheddar
  • 1 lb ground beef
  • ¾ tsp salt
  • 1/2 tsp ground cayenne
  • 1/2 tsp black pepper
  • 1 medium onion, diced
  • 1 (4 oz) can of diced green chilies
  • 1/2 cup canola oil
  • 1 (8 oz) can tomato sauce
  • 2 tbsp vinegar
  • 2 dozen pistolette rolls or small sourdough French rolls or soft bread rolls

Step-by-Step Instructions

  1. Make a small incision on the end of the bread rolls and scrape out the insides of pistolettes or French rolls until hollow. You can always save the inside of the bread for making breadcrumbs in another dish.
  2. Brown ground beef over medium-high heat, season with salt, cayenne, and black pepper. Add and sauté the diced onions with the meat until softened, about 5-7 minutes.
  3. Combine the green chilies, oil, tomato sauce, vinegar, and cheese with the browned meat mixture. Stir until cheese begins to melt and everything is well combined.
  4. Fill the hollowed rolls with the beef and cheese mixture. Wrap each pistolette individually in wax paper. Place on a baking sheet and bake for 1 hour at 300°F. Serve in wax paper covers.

Common Problems and Solutions

Q: Why are my pistolettes soggy instead of crispy?

A: Make sure you're wrapping them in wax paper (not parchment paper) before baking. The wax paper is essential for creating that crispy crust. Also, don't skip hollowing out the bread—too much interior bread will make them doughy.

Q: Can I make these ahead of time?

A: Yes! You can stuff and wrap the pistolettes, then freeze them before baking. Bake from frozen, adding an extra 15-20 minutes to the baking time.

Q: My filling is too dry or too wet. What went wrong?

A: The cheese and oil should create a moist but not runny filling. If it's too dry, add a bit more tomato sauce. If too wet, drain some excess liquid from the beef after browning.

Tips and Techniques

Don’t overfill the pistolettes—leave a little room at the opening so the filling doesn’t spill out during baking. These freeze beautifully, so consider making a double batch for easy party appetizers later.

Ingredient Substitutions

  • ground beef: ground pork, ground turkey, or breakfast sausage
  • Tillamook or Cheddar cheese: pepper jack cheese or Monterey Jack
  • green chilies: diced jalapeños or diced bell peppers
  • pistolette rolls: small French rolls, Hawaiian rolls, or dinner rolls

Equipment Needed

  • Baking sheet
  • Wax paper
  • Sharp knife for hollowing rolls

Historical Context

Pistolettes (pronounced pis-tuh-LETS) are a staple at Louisiana gatherings, gas stations, and convenience stores across Acadiana. While the name comes from French for “small pistol” (referring to the roll’s shape), these stuffed breads are pure Louisiana creativity—taking inspiration from both Cajun and Creole cuisines.