Cooking Louisiana  -  Stuffed Pistolettes (Pirogue)
Stuffed Pistolettes are a great appetizer and are also good as a side with many meals.

2 - lbs. Ground meat
1 - lb. roll good breakfast sausage
2 - large onions, chopped
1 - sm. bell pepper, chopped
2 - stalks of celery, chopped
2 – pkgs. (12 in each pack) Good Hearth Pistolettes --- not cooked *
3 or 4 – toes of garlic minced
1 - lb. – wedge of good cheddar cheese
Parmesan cheese
Melted margarine
Salt & pepper to taste

Brown ground meat and sausage and drain.

Add onions, bell pepper, celery & garlic. Cook until vegetables are soft and well cooked.

While that is cooking...cut pistolettes in half width wise and remove bread from within to put the stuffing in. Save 1 cup of bread removed and add to the meat mixture.

Add cheddar cheese to meat and vegetable mixture and simmer until cheese melts. (stir)

Stuff breads with mixture and baste tops (stuffing part) of pistolettes with melted butter and sprinkle with parmesan cheese & bake until bread turns golden brown (10 – 15 minutes) in 350 degree oven. Uncooked and stuffed pistolettes can be frozen so you can make a big batch and have some for another occasion (wrap individually in plastic wrap).

Makes about 48 half-size servings.

* Good Hearth Pistolettes are a Brown-N-Serve bread product that comes in both wheat and white.

Tammy B.