STUFFED PISTOLETTES

 STUFFED PISTOL

INGREDIENTS
12 French rolls (pistolettes)
2/3 cup water
1/2 cup chopped parsley
1/4 cup Dijon mustard
2 eggs, lightly beaten
1/2 teaspoon dried oregano leaves
1/2 teaspoon freshly ground black pepper
1 pound sweet Italian sausage (removed from the casings and crumbled)
1 pound lean ground beef
1 cup chopped onions
3/4 stick (6 tablespoons) butter
1 teaspoon minced garlic
DIRECTIONS
MARCELLE’S
            YIELD 12 servings3 RATI
ETTES
NGS
 1. Halve the rolls lengthwise.
2. Carefully remove the soft centers, leaving bread “shells” that are about 1⁄4-inch thick. Let the soft centers you removed dry out a bit, then pulse them several times (in batches) in a food processor until coarsely crumbled.
3. Transfer the bread crumbs to a bowl and add the water, parsley, mustard, eggs, oregano and pepper.
4. Preheat the oven to 400 degrees. Cook the sausage, ground beef and onions in a large skillet over medium- high heat until the meat is browned through. Remove from the heat and drain off any excess grease. Cool the mixture for about 10 minutes.
5. Combine the meat

mixture and the breadcrumbs in a bowl and blend well. Divide the mixture equally among the rolls, packing it slightly. Place the rolls on an ungreased baking sheet.
6. Melt the butter in a small saucepan and add the garlic. Cook, stirring, for about 1 minute. Brush the butter over the filling and the edges of the rolls and bake until hot and browned, 10 to 15 minutes. Serve warm.