|Recipe : Entry # 7437|
|Meat and Nut Rolls|
|1 1/4 pounds ground round
1 pound tube hot breakfast sausage (Jimmy Dean brand recommended)
1 onion, diced
1 cup chopped pecans
1 can cream of mushroom soup
1 can water
1/3 cup sliced black olives, cut into smaller pieces
1 teaspoon chili powder
1 teaspoon garlic powder
2 packages Cobblestone Mill sub rolls, recommended
|In a large skillet or pan, brown ground round, sausage and onion together; drain. While the meat is draining, wipe out the pan. Over medium heat, put pecans, soup, water, olives and spices in the same pan and stir to combine. Add the meat mixture and heat through. Turn off heat, leaving pan on stove eye. Cut bread rolls in half and scoop out the middles. Fill bread shells with meat mixture and place cut side up in a baking dish. Put in a 350 degree oven until hot – 20 or 30 minutes. Enjoy!
Freeze the remaining sub rolls for the next batch.