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Category: Chilled Appetizers
Prep Time: Cook Time: Total Time:
Makes 30 servings.
1 12-oz. can cranberry sauce
salt and pepper
1 lb. frozen chicken or turkey meatballs
1 tsp. poultry seasoning
1 12-oz. can refrigerated biscuit dough
1 egg, beaten
3 T. sesame seeds
1 lb. fresh baby spinach leaves
1/4 lb. Brie cheese, thinly sliced
Preheat oven to 375F.
Line two baking sheets with parchment paper.
Transfer cranberry sauce to a small bowl and mash with a fork into a puree.
Measure out 1/2 cup and transfer to another small bowl; season with salt and pepper to taste.
Set both bowls aside.
Place 30 meatballs on one baking sheet; sprinkle with poultry seasoning.
Bake at 375F for 12 to 15 minutes, turning halfway through cooking time.
Open and separate biscuit dough into 10 pieces, as directed on package.
Pinch each piece of dough into thirds (do not roll) to make 3 mini buns from each piece.
Place the 30 mini-buns on the other baking sheet; brush lightly with beaten egg and sprinkle each a pinch of sesame seeds.
Bake at 375F for 8 to 10 minutes, or until golden and cooked through.
Remove meatballs from oven and, while still warm, dip into the 1/2 cup seasoned cranberry sauce; return to baking sheet.
Cut mini-buns in half. Spoon a dollop of remaining unseasoned cranberry puree onto the bottom of each bun.
Top each with 3 spinach leaves, folded in half, and a small slice of Brie.
Top each with a meatball; cap with bun top and secure with a small skewer or cocktail pick.
Serve with remaining cranberry puree for dipping.
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CANAPES - TURKEY MINI SLIDERS
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Category: Chilled Appetizers
Prep Time: Cook Time: Total Time:
Makes 30 servings.
1 12-oz. can cranberry sauce
salt and pepper
1 lb. frozen chicken or turkey meatballs
1 tsp. poultry seasoning
1 12-oz. can refrigerated biscuit dough
1 egg, beaten
3 T. sesame seeds
1 lb. fresh baby spinach leaves
1/4 lb. Brie cheese, thinly sliced
Preheat oven to 375F.
Line two baking sheets with parchment paper.
Transfer cranberry sauce to a small bowl and mash with a fork into a puree.
Measure out 1/2 cup and transfer to another small bowl; season with salt and pepper to taste.
Set both bowls aside.
Place 30 meatballs on one baking sheet; sprinkle with poultry seasoning.
Bake at 375F for 12 to 15 minutes, turning halfway through cooking time.
Open and separate biscuit dough into 10 pieces, as directed on package.
Pinch each piece of dough into thirds (do not roll) to make 3 mini buns from each piece.
Place the 30 mini-buns on the other baking sheet; brush lightly with beaten egg and sprinkle each a pinch of sesame seeds.
Bake at 375F for 8 to 10 minutes, or until golden and cooked through.
Remove meatballs from oven and, while still warm, dip into the 1/2 cup seasoned cranberry sauce; return to baking sheet.
Cut mini-buns in half. Spoon a dollop of remaining unseasoned cranberry puree onto the bottom of each bun.
Top each with 3 spinach leaves, folded in half, and a small slice of Brie.
Top each with a meatball; cap with bun top and secure with a small skewer or cocktail pick.
Serve with remaining cranberry puree for dipping.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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