Pistolettes Recipes

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.

Steps:

• Saute vegetables in butter over medium heat until translucent.
• Add milk, cheese, seafood and seasonings.
• Cook until heated through and cheese is melted.
• Keep warm.
• Fill frying pan about halfway with oil and heat.
• Fry rolls until golden brown all over.
• While they're still hot, make a slit in one end.
• Use a spoon to make a cavity in the roll and stuff the cavity with the seafood mixture.
• Eat while hot.

Steps:

• 1. Chop mushrooms.
• 2. Drain 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.
• 3. Saute the meat, onions and mushrooms. (Season with salt and pepper to your liking). Add drained rotel and saute a minute.
• 4. cube Velveeta and add to pan with meat, onions, mushrooms and rotel until melted and mixed well.
• 5. Remove 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.
• 6. Cut 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.
• 7. Rub 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.

Steps:

• 1. Brown ground beef, add onions, mushrooms, & Tony's. Saute about 2 min. Add velveeta & soup & stir til melted.
• 2. Add broccoli. Mix well.
• 3. Stuff mixture into pistolette buns & brush tops with garlic butter. Bake at 350 for 10 min or til golden brown.

Steps:

• Clean crawfish. Leave in bowl of cold water until ready to use.
• Brown sausage per package directions; drain.
• Add Velveeta and crawfish to sausage. Cook on medium heat, until Velveeta is melted, stirring often.
• Remove from heat. Using a spoon, poke an opening into each pistolette.
• Spoon 1 1/2 tbsp crawfish mixture into each roll. Place on lightly greased baking sheet. Brush with butter, if desired.
• Bake per package directions (usually 12 minutes). Cool 5-10 minutes (best served warm!), and enjoy!