Savory stuffed bread snacks

48 Servings

Ingredients

Quantity Ingredient
4 6 inch long sandwich rolls
1 8 oz. pkg. cream cheese, softened
8 ounces (1 1/3) cups) braunschweiger or liver sausage
1 cup Finely shredded carrots
½ cup Chopped fresh parsley
2 tablespoons Chopped green onions
2 teaspoons Lemon juice
1 teaspoon Worcestershire sauce

Directions

Heat oven to 350F. Cut about ½ inch off both ends of each roll; discard. Using teaspoon, remove bread from inside of roll, leaving about ¼ 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 ⅜ inch slices.

Tips: *Two 4½ 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@... Source: Pillsbury Party Cookbook

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