Aug 16, 2011

Beef-Stuffed Sausage Rolls

A couple thousand years ago (okay, like 2007) when Ben and I were married without children, a sweet lady shared this delicious, simply recipe with me, but I never made it till this week.  I changed it up to suit what I had, but it is basically the same yummy meal--a crusty roll with cheesy beefy goodness inside.
 Besides 1 lb. ground beef, 4 sausage rolls (or French bread!), and a green pepper, you'll also need salt, pepper, Worcestershire sauce, and a can of cheddar cheese soup.
  Brown the grown beef and chopped green pepper (I used about half of it) over medium-high heat.
 Cut your rolls in half...
 and hollow out the bottom half, leaving a half-inch wide crust.  Toss the bread chunks into the meat, then add the undiluted cheese soup, Worcestershire sauce, salt and pepper.
 Spoon the mixture into the hollowed-out bottom halves.
 Throw some cheese slices on top for extra cheesy yum factor.
 Bake the sandwiches and the top crusts for 5 minutes at 350*.
Amen and amen.

Beef-Stuffed Sausage Rolls

4 sausage rolls
1 lb. ground beef
1 can (10.75 oz) cheddar cheese soup
1 green pepper, chopped
1 Tbsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. pepper
4 slices cheese, halved

Carefully hollow out bottom of rolls, leaving a 1/2" shell.  Cut removed bread into small chunks; set aside.  In a skillet, brown beef with green pepper; drain.  Add soup, Worcestershire, salt and pepper.  Cook and stir for 3-4 minutes.  Stir in reserved bread cubes. Spoon into bread shell.  Top with cheese. Place sandwiches on baking sheet.  Bake at 350* for 5 minutes or until cheese is melted.

Approximate cost: $6.50 

1 lovely comments:

Phyllis Blickensderfer said... Best Blogger Tips

That sounds good! And filling.