Post by carnation037 on Jan 19, 2003 0:35:18 GMT -6
Cream Cheese Sausage Puffs
1 pkg. roll sausage (you choose the spiciness)
1 c. finely chopped onions
1 c. finely chopped fresh mushrooms
salt and pepper to taste
1 - 3oz. pkg. cream cheese, softened
2 tubes (8oz each) refrigerated crescent rolls
In skillet over med. heat, cook sausage until almost done. Add onions, mushrooms, saute until sausage is no longer pink and onions are tender. Salt and pepper. Drain. In mixing bowl, add warm sausage mixture and cream cheese...mix well. The recipe says to seperate the crescent rolls into triangles and to cut each triangle in half lengthwise...but I left the triangles intact and just made "bigger" puffs. Place one teaspoon (or 1/16th of mixture if making "bigger" puffs) on wide edge of triangle. Roll wide edge of dough toward the "point" of triangle. Bake at 375* for 9-11 min or until golden brown. Yield: 16 "bigger" puffs.
1 pkg. roll sausage (you choose the spiciness)
1 c. finely chopped onions
1 c. finely chopped fresh mushrooms
salt and pepper to taste
1 - 3oz. pkg. cream cheese, softened
2 tubes (8oz each) refrigerated crescent rolls
In skillet over med. heat, cook sausage until almost done. Add onions, mushrooms, saute until sausage is no longer pink and onions are tender. Salt and pepper. Drain. In mixing bowl, add warm sausage mixture and cream cheese...mix well. The recipe says to seperate the crescent rolls into triangles and to cut each triangle in half lengthwise...but I left the triangles intact and just made "bigger" puffs. Place one teaspoon (or 1/16th of mixture if making "bigger" puffs) on wide edge of triangle. Roll wide edge of dough toward the "point" of triangle. Bake at 375* for 9-11 min or until golden brown. Yield: 16 "bigger" puffs.