Super Stuffed Pistolettes Recipe

Next time you have a gathering, try this mouth-watering, crowd pleasing recipe of super stuffed pistolettes. This recipe serves twelve. If you are having a large gathering, you may double the ingredients to serve twenty-four.

Ingredients:

1 package of 12 Good Hearth Brown N' Serve French Style Pistolettes

1 lb. Jimmy Dean "hot" Sausage (You may use mild if you prefer less seasoning)

1 small white onion finely chopped

2 cups cooked white rice

1 8-ounce package cream cheese

1 cup grated mild cheddar cheese

1 10 oz. can Ro-tel original diced tomatoes & green chilies

1 12 oz. Package Birds Eye steamfresh broccoli cuts

½ tsp. Black pepper

½ tsp. Salt

¼ tsp. Tony Chachere's original creole seasoning

A dash of original Louisiana hot sauce

(You may omit the creole seasoning and hot sauce if you like a milder flavor)

¼ cup butter melted

½ tsp garlic powder

Start by cutting out the insides of the pistolettes until hollow inside. With a sharp knife, insert at one edge and cut all the way around. The stuffing should slip right out rather easily. You may want to scrape loose more of the breading to fit more of the pistolette stuffing inside.

Finely chop one small white onion. Mix with the 1 lb. Saugage and brown in a large skillet. Drain any excess grease.

Cook 2 cups white rice in a separate pan.

The Birds Eye broccoli will cook in the microwave right in the bag. Cook for seven minutes. Let set for one minute before opening.

Next, in the same large skillet, mix the meat, rice, broccoli, cheese, ro-tel tomatoes and seasonings. Let cook on low heat until the cheese is melted, stirring well.

Take a small spoon and stuff the mixture into the pistolletes. Yes, I said stuff it! The more of the mixture you get inside the pistolletes, the better it will be!

Melt the butter mixed with the garlic power and brush the tops of the pistolletes. Bake in a 425 degree oven 8-10 minutes until lightly browned. Your guests will ask you to make this treat again and again!