MARCELLE’S STUFFED PISTOLETTES

MARCELLE’S

STUFFED PISTOLETTES

YIELD

12 servings

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

1 Halve the rolls lengthwise.

2 Carefully remove the soft centers, leaving bread “shells” that are about ¼-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.