Cajun Sausage Pistolettes

Preheat oven to 375°.

Prepare a baking sheet lined with parchment paper or foil, set aside.

In a large skillet, saute onions, bell peppers, celery and sausage until veggies are softened and sausage is thoroughly cooked and slightly browned. Drain grease.

Add the garlic, green onions and parsley. Saute another 2 or 3 minutes.

Add the cream of celery soup,Velveeta, black pepper and cajun seasoning. Mix well and stir frequently over medium low heat until cheese is fully melted. Set aside.

Slice the tip off of each roll and cut out or spoon out the bread inside. Save the end that was cut off because it will be reattached once filled. **Keep the tips with the rolls they were sliced off of so that they match up and fit properly back onto the roll.**

Mix the flour and water to form a paste. Set aside.

Fill each roll with the cheese sausage filling carefully not to overfill.

Brush the tip of the roll that was cut off with the flour paste and the outter edges of the filled roll where it was cut. Press tips back onto the rolls to form a whole roll again.

Place filled whole rolls onto the prepared baking sheet. Brush each roll with the melted butter and bake for 20 to 25 minutes.