Pistolettes Recipes

Steps:

• Melt 1/4 cup of butter in a saucepan over medium heat. Stir in the chopped onion, bell pepper, green onions, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the evaporated milk and bring to a simmer. Stir in the processed cheese until melted. Reduce the heat to low, and keep the sauce warm.
• Meanwhile, melt 1/2 teaspoon of butter in a large skillet over medium heat. Add the crawfish tails and season with salt, pepper, garlic powder, and Cajun seasoning. Cook and stir until the tails are hot and beginning to curl, 3 to 5 minutes. Stir the crawfish tails into the cheese sauce, and cook for 5 minutes.
• Heat oil in a large skillet to 350 degrees F (175 degrees C).
• Cook the pistolette rolls in the hot oil until golden brown on all sides. Remove to a paper towel lined plate to cool. Once cool enough to handle, cut a slit in one end of each roll, then use the handle of a spoon to create a pocket in the roll. Stuff the rolls with the crawfish mixture and serve immediately.

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!

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:

• 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:

• 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.