Stuffed Pistolettes
Ingredients
- 2 packages Pistolettes Rolls (24)
- 2 pounds pork sausage (hot or mild)
- 1 onion chopped
- Jalapeno pepper to taste chopped
- 2 pounds Velveeta cheese grated
- One package of chopped broccoli cooked according to directions
- 1 1/2 stick (12 tbsp) melted margarine-butter
- Garlic powder
- Kraft Garlic Bread Sprinkle
- GARLIC SPREAD SPRINKLES
- 3 tablespoons grated Parmesan Cheese
- 2 tablespoon garlic powder
- 1 tablespoon plain bread crumbs
- 1/2 teaspoon parsley flakes
- 1/4 teaspoon salt
Step-by-Step Instructions
- Cook the pork sausage in a large skillet over medium-high heat, breaking it up as it cooks. Drain off the grease when browned, about 8-10 minutes.
- Add the chopped onion to the sausage and sauté until the onion is softened, about 5 minutes.
- Add the grated Velveeta cheese and stir constantly until completely melted and smooth, about 3-4 minutes.
- Stir in the cooked broccoli and chopped jalapeños to taste, mixing well to combine. Remove from heat.
- Cut the top off each pistolette roll and hollow out the insides, leaving about a 1/4-inch shell.
- Stuff each roll generously with the meat and cheese mixture and replace the tops.
- Brush each stuffed roll with the melted margarine-butter mixture and sprinkle with garlic powder. Place on a baking sheet.
- In a small bowl, mix together the Parmesan cheese, 2 tablespoons garlic powder, bread crumbs, parsley flakes, and salt. Sprinkle this garlic spread mixture over the tops of the rolls.
- Bake at 375°F for about 15 minutes or until the rolls are golden brown and crispy on top.
- Editor’s Note - Pistolettes are football shaped brown and serve rolls. This dish may be made with ready made rolls - just pick up a bag of rolls - wrap rolls in aluminum foil when baking. For other pistolette variations, try Beef Pistolettes, Crawfish or Shrimp Pistolettes, or Biscuits and Gravy Pistolettes.
Common Problems and Solutions
Q: Why is my cheese mixture too thick or clumpy?
A: Make sure to grate the Velveeta cheese before melting and stir constantly over low to medium heat. If it gets too thick, you can add a splash of milk to thin it out.
Q: Can I make these ahead of time?
A: Yes! Stuff the rolls and refrigerate them (covered) for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if they're cold from the fridge.
Q: My rolls got soggy - what happened?
A: Make sure to drain the sausage well and don't overstuff the rolls with too much filling. The cheese mixture should be thick, not runny. Also, make sure your broccoli is well-drained after cooking.
Tips and Techniques
For spicier pistolettes, use hot pork sausage and add extra jalapeños. You can also mix the garlic powder directly into the melted butter before brushing for more even coverage. These freeze well - wrap individually in foil and freeze for up to 2 months, then reheat in the oven at 350°F until warmed through.
Ingredient Substitutions
- Velveeta cheese: American cheese or a combination of cheddar and cream cheese
- pork sausage: ground beef, ground turkey, or a mix of ground meat
- pistolette rolls: dinner rolls, Hawaiian rolls, or small French rolls
- fresh broccoli: frozen chopped spinach (well-drained) or omit entirely
Equipment Needed
- Large skillet for cooking sausage
- Baking sheet
- Pastry brush for butter
- Small bowl for mixing garlic topping
- Cheese grater
Historical Context
Pistolettes are a Louisiana specialty - small, crusty rolls perfect for stuffing. While the name comes from the French word for ‘small pistol’ (referring to their shape), stuffed pistolettes have become a party favorite throughout Cajun Country, with every family having their own signature filling.
