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Category: Appetizer
Prep Time: Cook Time: Total Time:
1 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
16 squares raw puff pastry dough or 1 tube refrigerated crescent rolls
Crumble sausage in a skillet and start to brown, add onions and jalapenos. Cook until sausage is browned and onions begin to caramelize. Season with salt and pepper. Drain excess juice, transfer mixture to a bowl and pat dry with paper towels. If filling is too wet, it will damage pastry dough. Add cream cheese to filling and mix until combined.
Cut pastry squares diagonally, to form 2 equal-size triangles. Before filling each one, moisten edges with a brush and water. Place about 2 tbsp. filling in the center of the dough, forming a triangle within the triangle of the dough. Bring the two points of the base of the pastry 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 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 dough and baking according to directions on pkg. Makes 14-16 puffs.
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SAUSAGE CREAM CHEESE JALAPENO PUFFS
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Category: Appetizer
Prep Time: Cook Time: Total Time:
1 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
16 squares raw puff pastry dough or 1 tube refrigerated crescent rolls
Crumble sausage in a skillet and start to brown, add onions and jalapenos. Cook until sausage is browned and onions begin to caramelize. Season with salt and pepper. Drain excess juice, transfer mixture to a bowl and pat dry with paper towels. If filling is too wet, it will damage pastry dough. Add cream cheese to filling and mix until combined.
Cut pastry squares diagonally, to form 2 equal-size triangles. Before filling each one, moisten edges with a brush and water. Place about 2 tbsp. filling in the center of the dough, forming a triangle within the triangle of the dough. Bring the two points of the base of the pastry 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 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 dough and baking according to directions on pkg. Makes 14-16 puffs.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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