Luncheon stuffed rolls

Yield: 12 Servings

Measure Ingredient
1 pounds Lean pork sausage
2 tablespoons Margarine
1 \N Clove garlic; crushed
½ cup Chopped onion
12 \N Brown 'N Serve French rolls
½ teaspoon Salt
1 \N Egg; slightly beaten
⅓ cup Water
2 tablespoons Grey Poupon Dijon mustard
1 dash Pepper
1 dash Oregano
2 teaspoons Chopped parsley
\N \N Garlic butter

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.



From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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