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1
Preheat oven to 375.
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2
Prepare a baking sheet lined with parchment paper or foil, set aside.
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3
In a large skillet, saute onions, bell peppers, celery and sausage until veggies are softened and sausage is thoroughly cooked and slightly browned.
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4
Drain grease.
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5
Add the garlic, green onions and parsley.
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6
Saute another 2 or 3 minutes.
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7
Add the cream of celery soup,Velveeta, black pepper and cajun seasoning.
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8
Mix well and stir frequently over medium low heat until cheese is fully melted.
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9
Set aside.
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10
Slice the tip off of each roll and cut out or spoon out the bread inside.
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11
Save the end that was cut off because it will be reattached once filled.
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12
**Keep the tips with the rolls they were sliced off of so that they match up and fit properly back onto the roll.
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13
**
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14
Mix the flour and water to form a paste.
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15
Set aside.
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16
Fill each roll with the cheese sausage filling carefully not to overfill.
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17
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.
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18
Press tips back onto the rolls to form a whole roll again.
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19
Place filled whole rolls onto the prepared baking sheet.
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20
Brush each roll with the melted butter and bake for 20 to 25 minutes.
