Cheese & Sausage Pastry Poppers |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 30 |
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Refrigerated pie crust makes easy work for these bite-size appetizers.They are a delicious mix of sweet and savory.Jeanette Nelson, Sophia, West Virginia Ingredients:
1/2 pound johnsonville® hot italian sausage links |
4 shallots, chopped |
1 package (14.1 ounces) refrigerated pie pastry |
2/3 cup dried apricots, coarsely chopped |
1/3 cup peach preserves |
2 tablespoons balsamic vinegar |
2/3 cup crumbled blue cheese |
1 package (3 ounces) cream cheese, softened |
1/2 cup finely chopped walnuts |
Directions:
1. In a large skillet, cook sausage and shallots over medium heat until sausage is no longer pink; drain.
2. On a lightly floured surface, unroll pastries. Cut with a floured 2-1/2-in. round cookie cutter. Press circles onto the bottom and up the sides of greased miniature muffin cups; set aside.
3. In a large saucepan, combine the apricots, preserves and vinegar. Cook and stir over medium heat until apricots are softened. Remove from the heat; stir in sausage mixture. In a small bowl, combine the cheeses.
4. Spoon 3/4 teaspoon cheese mixture into each pastry-lined muffin cup; top with 1 tablespoon sausage-fruit mixture. Sprinkle with nuts. Bake at 425° for 12-14 minutes or until edges are light golden brown. Serve warm. Yield: about 2-1/2 dozen.
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