Sausage Cups: Thanksgiving Style!
Were you invited to a friendsgiving and have no idea what to bring? Look no further! This appetizer is unbelievably easy and equally as delicious! I used sweet Italian sausage, but you can easily substitute for ground turkey or chicken instead. Also, I understand that Pillsbury Crescent Roll Sheets are not sold everywhere (hint: check your local Walmart), so you can always buy the Original Crescent Rolls, roll a can out into a sheet, and use your fingers to press out the creases.
If you aren't familiar with Bell's seasoning, it's basically Thanksgiving in a box. I used it because I love it, but you can omit that ingredient and add more fresh thyme.
Ingredients (makes 24 cups):
1lb Sweet Italian Sausage
1 Yellow Onion, diced
2 tsp Bell's Seasoning
2Ttbl Fresh Thyme, separated
8oz Cream Cheese
1 Cup Sharp Cheddar Cheese, shredded (I used Cabot, of course!)
1/2 tsp Salt
1/2 tsp Pepper
1/8 tsp Cayenne Pepper (optional)
1 Can Pillsbury Crescent Rolls Sheets
1 Tbl Olive Oil
Mini Muffin Tin
Directions:
Pre-heat oven to 350 degrees. Spray your mini muffin tin with non-stick cooking spray.
Meanwhile, heat a large skillet over medium high heat. Add diced onions and sausage. Break the sausage apart into crumbles as it cooks. Cook until sausage is no longer pink. Add spices and 1 tablespoon of fresh thyme and mix well. Add the block of cream cheese and mix everything together. Take the skillet off the heat and add the additional tablespoon of thyme along with the sharp cheddar cheese.
Roll out your sheet of dough so it's about 1/4 inch thick. Cut into 24 even squares. Place each square into a mini muffin cup and press down and to the sides with your fingers. Fill each cup with the sausage mixture. Bake for 15-17 minutes or until the tops of the cups turn golden brown.
Enjoy :)
If you aren't familiar with Bell's seasoning, it's basically Thanksgiving in a box. I used it because I love it, but you can omit that ingredient and add more fresh thyme.
Ingredients (makes 24 cups):
1lb Sweet Italian Sausage
1 Yellow Onion, diced
2 tsp Bell's Seasoning
2Ttbl Fresh Thyme, separated
8oz Cream Cheese
1 Cup Sharp Cheddar Cheese, shredded (I used Cabot, of course!)
1/2 tsp Salt
1/2 tsp Pepper
1/8 tsp Cayenne Pepper (optional)
1 Can Pillsbury Crescent Rolls Sheets
1 Tbl Olive Oil
Mini Muffin Tin
Directions:
Pre-heat oven to 350 degrees. Spray your mini muffin tin with non-stick cooking spray.
Meanwhile, heat a large skillet over medium high heat. Add diced onions and sausage. Break the sausage apart into crumbles as it cooks. Cook until sausage is no longer pink. Add spices and 1 tablespoon of fresh thyme and mix well. Add the block of cream cheese and mix everything together. Take the skillet off the heat and add the additional tablespoon of thyme along with the sharp cheddar cheese.
Roll out your sheet of dough so it's about 1/4 inch thick. Cut into 24 even squares. Place each square into a mini muffin cup and press down and to the sides with your fingers. Fill each cup with the sausage mixture. Bake for 15-17 minutes or until the tops of the cups turn golden brown.
Enjoy :)
