Savory stuffed bread snacks
48 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | 6 inch long sandwich rolls | |
| 1 | 8 oz. pkg. cream cheese, softened | |
| 8 | ounces | (1 1/3) cups) braunschweiger or liver sausage |
| 1 | cup | Finely shredded carrots |
| ½ | cup | Chopped fresh parsley |
| 2 | tablespoons | Chopped green onions |
| 2 | teaspoons | Lemon juice |
| 1 | teaspoon | Worcestershire sauce |
Directions
Heat oven to 350F. Cut about ½ inch off both ends of each roll; discard. Using teaspoon, remove bread from inside of roll, leaving about ¼ inch of crusty shell; set shells aside. Crumble soft bread pieces; place on a cookie sheet. Toast bread crumbs at 350F for 12 to 15 minutes or until golden brown; cool.
In large bowl, combine cream cheese and braunschweiger; beat until smooth. By hand, stir in cooled bread crumbs and remaining ingredients. Spoon about 1 cup of filling mixture into each bread shell, pressing gently but firmly to remove air pockets. Wrap filled shells in plastic wrap or place in plastic bag. Refrigerate at least 4 hours or until serving time. To serve, unwrap, slice into ⅜ inch slices.
Tips: *Two 4½ oz. cans deviled ham can be substituted for braunschweiger. To make ahead, prepare as directed above.
Refrigerate up to 2 days before serving. Yield: 48 bread snacks.
Typed by cjhartlin@... Source: Pillsbury Party Cookbook