Savory stuffed bread snacks
Yield: 48 Servings
Ingredients:
- 4 6 inch long sandwich rolls
- 1 8 oz. pkg. cream cheese -softened
- 8 oz (1 1/3) cups) braunschweiger -or liver sausage
- 1 c Finely shredded carrots
- 1/2 c Chopped fresh parsley
- 2 tb Chopped green onions
- 2 ts Lemon juice
- 1 ts Worcestershire sauce
Instructions:
Heat oven to 350F. Cut about 1/2 inch off both ends of each roll; discard. Using teaspoon remove bread from inside of roll leaving about 1/4 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 3/8 inch slices. Tips: *Two 4 1/2 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@msn.com Source: Pillsbury Party Cookbook
