Beef Pistolettes – Filled French Rolls – aka Creole Stuffed Bread or Stuffed Beignets2012-10-06
- Yield : 24
- Servings : 24
- Prep Time : 40m
- Cook Time : 60m
- Ready In : 1:40 h
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This is a very popular Cajun dish, a pistolette is 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.
- 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
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.
Brown ground beef, season with salt, cayenne, and black pepper. Add and saute the onions with the meat.
Combine all of the other ingredients with the brown meat. Tillamook brand name is a mild cheese, you can substitute with a similar mild cheddar cheese or jalapeño flavored cheese.
Fill the rolls with the mixture. Wrap individually in wax paper. Bake for 1 hour at 300 degrees uncovered. Serve in wax paper covers.