A dozen smoked pork pistolettes ~ hot out the oven ~ buttery scratch dough crusted with coarse sea salt.
Yummy smoky pork, Bavarian kraut and Swiss cheese filling.
This is the filling, before I added the cubed Swiss cheese and mixed it all together ~ note also, the homemade corn chow chow and a squirt of Poboy's mustard bbq sauce. It was a great flavor combination.
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4 comments:
Add a six pack and a good football game and I'd knock down a whole platter of those babies!
you brang the home brew & i'll brang the pistolettes.
Can you ship me a dozen of those Chez? Guess I need to go eat now. LOL
Are pistolettes a riff on what we Sout Philly types would call a stromboli or a calzone? The stromboli/calzone is made with eye-talian ingredients, but your pistolettes look more German or BBq-ish. Is the dough a standard white dough? Strombol/calzone use a pizza dough,sometimes with a little evoo in it.
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