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.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.