Recipe by mollypaul
A hot Cajun sandwich with a savory Greek twist. Pistolette rolls are palm-sized, brown and serve bread rolls. If you can't find them at your local market, use a good French type bread roll.
- 1 (10 ounce) package frozen chopped spinach, cooked and squeezed dry
- 1 tablespoon bacon drippings
- 1⁄2 small onion, chopped (1/4 cup)
- 1 small garlic clove, minced
- 2 tablespoons toasted pine nuts
- 2 ounces feta cheese, crumbled (or cheese of your choice)
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon white pepper
- 1⁄8 teaspoon ground cayenne pepper
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1⁄4 cup half-and-half (milk may be substituted)
- 3 slices lean bacon, cooked crisp and crumbled
- 12 pistolettes bread rolls
- 1⁄4 cup flour
- 1⁄4 cup water
- vegetable oil, for deep-frying (optional)
Directions See How It's Made
- Chop cooked and drained spinach in food processor; set aside.
- Heat bacon drippings in heavy skillet and saute onion until tender; add garlic and cook 2 minutes.
- Add spinach, pine nuts and feta cheese. Season with salt, white pepper and cayenne. Stir well and heat through.
- In a separate skillet, melt butter over medium heat.
- Gradually add flour, stirring constantly. Slowly add half-and-half and continue cooking until bubbly; taking care not to allow mixture to brown.
- Add spinach mixture, stir and heat until well blended.
- Add bacon pieces and remove from heat.
- To prepare Pistolettes, cut off one end, about 1/2-inch thick, and set aside.
- Poke a hole in the cut end of the roll using your finger or the handle of a wooden spoon.
- Be careful not to push the handle through the far side, causing a hole in the roll because the filling will fall out.
- Slowly and gently rotate the handle, pushing the inside walls of the bread toward the outside, forming a hollow shell for the filling.
- Spoon the spinach mixture into the opening, gently pushing down with the wooden handle. Mix the remaining flour and water until a soft paste-like consistency forms.
- Use this "paste" to glue the end slice to the filled Pistolette.
- Stuffed Pistolettes may be baked at 400F until golden brown, or dropped into cooking oil heated to 350F until browned.
- Drain fried pistolettes on paper towels; serve hot.