PISTOLETTES

Pistolettes image

Provided by Deb Finney

Categories Turkey

Time 45m

Number Of Ingredients 8

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2 lb ground meat of your choice (i use hamburger or ground turkey 85/15)
1 onion, chopped
1 box frozen broccoli, chopped (thawed and drained)
16 oz velveeta cheese
1 can(s) rotel drained
10 oz fresh mushrooms chopped
2 dozen pistolette rolls
1 box frozen spinach, chopped (thawed and drained)

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.