Luncheon stuffed rolls
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean pork sausage |
| 2 | tablespoons | Margarine |
| 1 | Clove garlic; crushed | |
| ½ | cup | Chopped onion |
| 12 | Brown 'N Serve French rolls | |
| ½ | teaspoon | Salt |
| 1 | Egg; slightly beaten | |
| ⅓ | cup | Water |
| 2 | tablespoons | Grey Poupon Dijon mustard |
| 1 | dash | Pepper |
| 1 | dash | Oregano |
| 2 | teaspoons | Chopped parsley |
| Garlic butter | ||
Directions
Cook sausage, margarine, garlic and onion in a large pan until brown. Cut a little slice off end of French Rolls and scoop out insides. Chop inside bread into crumbs and add to meat mixture. Add all other ingredients except garlic butter. Stir until mixed well. Stuff French Roll shells with mixture. Replace end slice and secure with a toothpick. Brush tops with garlic butter. Bake on cookie sheet at 400ø for 15 to 20 minutes. Yield: 12 servings.
JEAN DIXON
BLYTHEVILLE, AR
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .