Recipe - Savory Stuffed Bread Snacks

4 6 inch long sandwich rolls
1 8 oz. pkg. cream cheese,
softened
8 ounce (1 1/3) cups) braunschweiger
or liver sausage
1 cup Finely shredded carrots
One half cup Chopped fresh parsley
2 tablespoon Chopped green onions
2 teaspoon Lemon juice
1 teaspoon Worcestershire sauce

Heat oven to 350F. Cut about One half inch off both ends of each roll; discard.
Using teaspoon, remove bread from inside of roll, leaving about One fourth 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 One half 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
Posted to MMRecipes Digest by "Cindy Hartlin" cjhartlin@email.msn.com
on Apr 20, 1998