Stuffed Pistelette Rolls

Zoe Hart

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 dozen pistelette rolls (bread department Brookshires)
  • 1 lb ground beef
  • 1 box mild Mexican Velveeta® cheese
  • 1 box frozen broccoli, cooked according to directions and drained

Sauté ground beef; drain. Add cubed cheese and broccoli and mix well. Scoop out pistelette roll and discard bread removed. Cut out top and save to use later. Fill each roll with cheese mixture and replace top then brush butter and garlic to top.

Bake in 350 degree oven until brown. Not too long as they will become hard. These freeze well before cooked.





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