- 12 French rolls (pistolettes)
- 2/3 cup water
- 1/2 cup chopped parsley
- 1/4 cup Dijon mustard
- 2 eggs, lightly beaten
- 1/2 teaspoon dried oregano leaves
- 1/2 teaspoon freshly ground black pepper
- 1 pound sweet Italian sausage (removed from the casings and crumbled)
- 1 pound lean ground beef
- 1 cup chopped onions
- 3/4 stick (6 tablespoons) butter
- 1 teaspoon minced garlic
- Halve the rolls lengthwise.
- Carefully remove the soft centers, leaving bread “shells” that are about ¼-inch thick. Let the soft centers you removed dry out a bit, then pulse them several times (in batches) in a food processor until coarsely crumbled.
- Transfer the bread crumbs to a bowl and add the water, parsley, mustard, eggs, oregano and pepper.
- Preheat the oven to 400 degrees. Cook the sausage, ground beef and onions in a large skillet over medium-high heat until the meat is browned through. Remove from the heat and drain off any excess grease. Cool the mixture for about 10 minutes.
- Combine the meat mixture and the breadcrumbs in a bowl and blend well. Divide the mixture equally among the rolls, packing it slightly. Place the rolls on an ungreased baking sheet.
- Melt the butter in a small saucepan and add the garlic. Cook, stirring, for about 1 minute. Brush the butter over the filling and the edges of the rolls and bake until hot and browned, 10 to 15 minutes. Serve warm.