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Category: Hot
Prep Time: Cook Time: Total Time:
1 (16 oz) pkg hot sausage
1 cup chopped sweet onion
1/4 cup finely chopped jalapeno peppers
Salt and pepper, to taste
1 (3 oz) pkg cream cheese, softened
1 box frozen puff pastry or 1 tube refrigerated crescent rolls
Brown sausage in a skillet. When sausage starts to release juices, add onions and jalapeños. Stir-fry until sausage is thoroughly browned and onion begins to caramelize. Season with salt and pepper. Drain excess juice, transfer sausage filling to a bowl and pat dry with paper towels. (If filling is too wet, it will damage the pastry dough.)
Add cream cheese to the filling and incorporate it with hands. Unfold pastry and separate into 3 strips. Cut each strip into 3 squares for a total of 9 squares per sheet. Cut each square in half diagonally, forming 2 triangles.
Before filling each one, moisten edges with a brush and water. Place about 1 tsp filling in the center of the pastry dough, forming a triangle within the triangle of the pastry dough. Bring the 2 points of the baste of the pastry triangle to meet the 3rd point, and firmly squeeze all edges together.
Make sure filling is completely enveloped by dough. Press the tines of a fork into each seam; the indentations will allow dough to expand when baked. Bake at 400 until dough puffs and browns, about 20-25 minutes.
NOTE: If using refrigerated crescent rolls, fill the raw dough and bake according to pkg directions.
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TRIANGLE SAUSAGE APPETIZERS
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Category: Hot
Prep Time: Cook Time: Total Time:
1 (16 oz) pkg hot sausage
1 cup chopped sweet onion
1/4 cup finely chopped jalapeno peppers
Salt and pepper, to taste
1 (3 oz) pkg cream cheese, softened
1 box frozen puff pastry or 1 tube refrigerated crescent rolls
Brown sausage in a skillet. When sausage starts to release juices, add onions and jalapeños. Stir-fry until sausage is thoroughly browned and onion begins to caramelize. Season with salt and pepper. Drain excess juice, transfer sausage filling to a bowl and pat dry with paper towels. (If filling is too wet, it will damage the pastry dough.)
Add cream cheese to the filling and incorporate it with hands. Unfold pastry and separate into 3 strips. Cut each strip into 3 squares for a total of 9 squares per sheet. Cut each square in half diagonally, forming 2 triangles.
Before filling each one, moisten edges with a brush and water. Place about 1 tsp filling in the center of the pastry dough, forming a triangle within the triangle of the pastry dough. Bring the 2 points of the baste of the pastry triangle to meet the 3rd point, and firmly squeeze all edges together.
Make sure filling is completely enveloped by dough. Press the tines of a fork into each seam; the indentations will allow dough to expand when baked. Bake at 400 until dough puffs and browns, about 20-25 minutes.
NOTE: If using refrigerated crescent rolls, fill the raw dough and bake according to pkg directions.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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