Chicken And Shrimp Stuffed Pistolettes Recipes

SCRUMPCIOUS STUFFED PISTOLETTES

Steps:

• Brown ground beef in greased skillet until golden brown. Drain. Add can of cream of mushroom and Velveeta cheese and heat on low until cheese has melted, stirring occasionally.
• Remove insides of pistolettes by cutting tops out and scooping extra bread from inside, making just enough room for meat (keep tops).
• Melt butter and garlic salt in microwave. Spoon one heaping tablespoon of meat into pistolettes and replace tops. Brush with garlic butter mixture.
• Bake at 350 degrees F for 18 minutes or until golden brown on tops.

CHICKEN AND SHRIMP STUFFED PISTOLETTES

Steps:

• Buns:.
• Preheat oven to 350°F.
• Hollow out buns from bottom.
• Beat egg and water and brush inside and outside of each bun.
• Bake in oven until brown and crisp; remove and let cool.
• Add garlic to melted butter and simmer five minutes on low.
• Brush each bun with garlic butter mixture and sprinkle with parmesan; set aside.
• Chicken:.
• Dice chicken into bite-size pieces.
• Sauté chicken and shrimp in 1/3 cup butter until done.
• Remove from skillet and drain well.
• In same skillet, add remaining butter and sauté onions, celery, garlic and parsley. Salt and pepper to taste.
• Remove and drain well.
• Combine all the drained ingredients back into skillet.
• Add drained mushrooms and sherry; stir until well incorporated; set aside.
• Sauce:.
• Melt butter over low heat.
• Gradually add flour, salt and pepper, stirring until smooth.
• Slowly add milk, stirring constantly until thick and creamy.
• Remove from heat.
• Add both cheeses and Worcestershire.
• Mix well, until cheeses are melted.
• Add this sauce to chicken mixture and stir until well mixed.
• Spoon into individual bread loaves and warm in broiler for five minutes.
• Serve immediately.