Shelly's Recipe

JALAPENO PUFFS

Category: Hot

1 (16 oz) pkg hot sausage
1 cup chopped yellow onions
1/4 cup finely chopped jalapeno peppers
Salt and pepper, to taste
1 (3 oz) pkg cream cheese, softened
1 (17.1 oz) box pastry sheets or 1 tube refrigerated crescent rolls

Brown sausage in a skillet, crumbling as it cooks. When sausage starts releasing juices, add onions and jalapenos. Cook until sausage is thoroughly browned and onions begin to caramelize. Season with salt and pepper. Drain and transfer filling to a bowl and pat dry with paper towels. If filling is too wet, it will damage pastry dough. Add cream cheese to the filling and incorporate it with the sausage mixture.

Unfold pastry puff sheet and separate into 3 equal strips. Cut each strip into 3 squares for a total of 9 squares per sheet. Cut each square in half diagonally, forming 2 triangles. Cut puff pastry squares in half diagonally, forming 2 triangles.

Before filling each triangle, moisten edges with a brush and water. Place about 1 tsp filling in the center of the dough, forming a triangle within the triangle of pastry dough. Bring 2 points of the base of the dough 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, 20-25 minutes.

NOTE: If using crescent rolls, fill the raw dough triangles and bake according to pkg directions.