Stuffed Pistolettes - cooking recipe

Ingredients

1 pkg. pistolette rolls
1 (10 oz.) pkg. frozen chopped broccoli
1/2 lb. Velveeta cheese
1 lb. ground chuck

Preparation

Brown and drain meat.
Add thawed broccoli (it's not necessary to cook first) and cheese.
Stir and heat until cheese is melted.
Make a pocket in each roll.
I slice them almost all the way through and then use a tablespoon to mash the bread inside to form a pocket.
You can pull some of the bread out if you wish. Bake at 375 until rolls are golden brown.