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Category: Hot
Prep Time: Cook Time: Total Time:
1 (16 oz) pkg hot sausage
1 cup chopped sweet yellow onions
1/4 cup finely chopped jalapeno peppers
Salt and pepper, to taste
1 (3 oz) pkg cream cheese, softened
1 box frozen pastry sheets or 1 tube refrigerated crescent rolls
In a skillet combine sausage, onions and pepper and cook, crumbling until sausage with browned and onions begin to caramelize. Season with salt and pepper. Drain excess juice, transfer to a bowl and pat dry with paper towel. If filling is too wet, it will damage pastry dough. Add cream cheese to filling and incorporate it with hands.
Unfold pastry 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.
Before filling each one, 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 the 2 points of the base of the pastry dough triangle to meet the third point, and firmly squeeze all edges together.
Make sure the filling is completely enveloped by the dough. Press the tines of a fork into each seam; the indentation will allow dough to expand when baked. Bake at 400 until dough puffs and browns, about 20-25 minutes. If using refrigerated crescent rolls, fill the dough and bake according to directions on package.
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SAUSAGE PUFFS
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Category: Hot
Prep Time: Cook Time: Total Time:
1 (16 oz) pkg hot sausage
1 cup chopped sweet yellow onions
1/4 cup finely chopped jalapeno peppers
Salt and pepper, to taste
1 (3 oz) pkg cream cheese, softened
1 box frozen pastry sheets or 1 tube refrigerated crescent rolls
In a skillet combine sausage, onions and pepper and cook, crumbling until sausage with browned and onions begin to caramelize. Season with salt and pepper. Drain excess juice, transfer to a bowl and pat dry with paper towel. If filling is too wet, it will damage pastry dough. Add cream cheese to filling and incorporate it with hands.
Unfold pastry 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.
Before filling each one, 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 the 2 points of the base of the pastry dough triangle to meet the third point, and firmly squeeze all edges together.
Make sure the filling is completely enveloped by the dough. Press the tines of a fork into each seam; the indentation will allow dough to expand when baked. Bake at 400 until dough puffs and browns, about 20-25 minutes. If using refrigerated crescent rolls, fill the dough and bake according to directions on package.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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