If you don’t know what pistolette rolls are, you can google them and get all kinds of info. In Louisiana, stuffed pistolettes are as common as having meatloaf! The pistolette rolls are in all the grocery stores. To stuff them, you cut top a little but not all the way off, dig out a good bit of the inside of the roll and stuff it. Most often it’s stuffed with shrimp or crawfish with a sauce, then the top of the roll is pushed back down and it’s baked. For those of us not living in Louisiana, or at least those of us living in southwest Missouri, we are not getting pistolettes in the grocery store. I’ve been wanting stuffed pistolettes and kept putting it off because I couldn’t find the rolls. I had these on the menu for Thursday so I planned to make the rolls Thursday morning. That’s when we went to town and ended up eating Chinese out. Then I told Vince . . we’ll have them tomorrow (which was yesterday). I got in the kitchen early, made breakfast, then I started canning the breakfast sausage. I planned to can half the sausage yesterday and half today but once I got started, I said . . heck, I’ll just can it all today. By then, it was too late to get the rolls made so we had leftovers but . . I did get the rolls made by the end of the day.
Our stuffed pistolettes will have broccoli, ground beef, my version of cream of mushroom soup (I’ll saute mushrooms, add a bit of flour and lightly brown it, add cream and seasonings), and grated cheese. I’ll stuff them and bake them and we’ll have that with soup. I had planned to make cream of celery soup but Vince bought a jar of soup at Aldi that he wants to try. It’s pumpkin something and if we like it, we need to get more before they run out since it’s one of those special purchases and not going to be around for long. I was proud of Vince for agreeing to buy one jar and we can taste it before we buy a bunch of it and don’t like it.
I’ll take pictures of the stuffed pistolettes and the soup this afternoon and give you a report! 🙂