Pistolettes

1 lb ground beef
1 can rotel tomatoes
1 can cream of mushroom soup
1 4 or 6 oz can of evaported milk (the small size not the 12 oz)
1 16 oz bag frozen, chopped, broccoli, thawed
1 lb velveeta cheese
1 12 count bag pistolette rolls

Brown ground beef, drain off fat and rinse if desired. Add next four
ingredients and mix well. Cube velveeta and add stirring occasionally
until cheese is melted and mixture is bubbly. Turn heat to low and
allow mixture to simmer, stir occasionally to keep cheese from
burning.
While meat mixture simmers, cut each pistolette in half and scoop out
inside leaving a thin shell ( I find a curved grapefruit knife works
well for this). Tear the scooped out bread into small pieces and add
to
meat mixture. After all the bread has been added cook for a few more
minutes to allow the bread to absorb into the mix.

Heat oven to 350. Fill each shell with meat mixture and place,
standing
on end, into a baking pan, leaving some space between each (they'll
need
to touch to some degree to stay upright). Bake for 15-20 minutes
until
rolls are golden brown and crusty.

I serve these with a salad and they make a complete meal.

If you have any questions email me at
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