Generally known as "French rolls" pistolets are are used for stuffing, frying and handy sandwiches. If you're doing stuffed pistolets, such as these, look for rolls that aren't well browned. If you can find 4-6 inch long brown and serve dinner rolls, those would be perfect. If all you can find are browned rolls, those will be fine too.
Pistolets can be stuffed with any number of things. Crawfish, shrimp, sausage, veggies, whatever you like. It is a good way to use up bits of leftovers. This recipe is for approximately 50-60 sandwiches, or a small invasion force. Feel free to reduce the amount. One pound of meat will make about 10-12 sandwiches.
Ground beef pistolets for a crowd
* 50-60 french bread rolls, 4-6 inches long
* 2 tablespoons butter
* 3 onions, diced
* 2 stalks celery, sliced
* 1 bell pepper, diced
* 5 pounds ground beef
* 1 large box Velveeta cheese
* 40 ounces of frozen chopped broccoli, defrosted and drained well
* salt and pepper to taste
Preheat oven to 350 degrees. Hollow out the bread by cutting off the tip and pulling out the insides. Save the tip. Melt the butter in a large pot. Add the onions, celery, and bell pepper and sautee. Add the ground beef and brown well. Stir in the broccoli and add in the Velveeta. Add salt and pepper if you feel it needs it. Fill the hollowed out bread with the ground beef mixture. Stick the tips back on, otherwise the filling runs out everywhere. Brush with some melted butter and arrange on baking sheets and bake for 15 minutes.
Pistolets for not so big a crowd
* 10-12 french bread rolls, 4-6 inches long
* 1 tablespoon butter
* 1 onion, diced
* 1 stalk celery, sliced
* 1/2 bell pepper, diced
* 1 pound ground beef
* 1 small box Velveeta cheese
* 10 ounces frozen chopped broccoli, defrosted and well drained
* salt and pepper to taste.
The directions are the same as for the larger amount above.