CHEESE CURDS AND SAUSAGE IN PUFF PASTRY
Provided by Food Network Kitchen
Categories appetizer
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper. Cook the sausage in a medium nonstick skillet over medium-high heat, stirring, until browned, 4 to 6 minutes; set aside to cool.
- Unfold the puff pastry on the prepared baking sheet; spread the mustard on top, leaving a 1-inch border all around. Spread the sausage on one half of the pastry and top with the cheese curds. Fold the other half of the pastry over the cheese to cover; crimp the edges with a fork to seal. Freeze until firm, about 45 minutes.
- Brush the pastry all over with the beaten egg and sprinkle with flaky salt. Cut 4 slits in the top to let steam escape. Bake until the pastry is golden brown and puffed all over, about 30 minutes. Let cool at least 20 minutes, then transfer to a cutting board to slice. Serve warm or at room temperature with more mustard on the side.
SAUSAGE CROISSANTS
These are so wonderful. I take them to every pot luck, but my husband always makes me leave at least ten behind for him.
Provided by Misty.Tubbs
Categories Bread Yeast Bread Recipes
Time 35m
Yield 32
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cook and stir sausage in a skillet over medium-high heat until browned, about 8 minutes. Drain.
- Mix sausage, onion, cream cheese, and jalapeno peppers together in a bowl until well combined. Spoon about 1 tablespoon sausage mixture onto each crescent dough triangle; fold corners around sausage and roll up into a crescent, ending at the tip of the triangle. Place rolls on baking sheets.
- Bake in preheated oven until rolls are golden brown, about 15 minutes.
Nutrition Facts : Calories 209.7 calories, Carbohydrate 12.1 g, Cholesterol 23.9 mg, Fat 14.5 g, Fiber 0.1 g, Protein 6.5 g, SaturatedFat 5.2 g, Sodium 494.2 mg, Sugar 2.3 g
SAUSAGE CROUSTADES
This is my all time favourite appetizer!!, Delisious! everyone loves them. The toast cups can be filled with other fillings also, but the sausage is wonderfull!! a regular around our house over the holidays. Adapted from Canadian Living mag.
Provided by Derf2440
Categories Lunch/Snacks
Time 43m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Remove crusts from bread; reserve for another use.
- With rolling pin, lightly roll slices to flatten.
- Press into lightly buttered muffin cups to form cups with 4 points.
- Brush lightly and sparingly with melted butter.
- Bake in 375f degree oven for 5 to 8 minutes or until light golden.
- (Toasted cups can be made ahead and stored in plastic bags in refriferator for up to 4 days. Return them to muffin cups before filling and baking.) In skillet, heat remaining butter over medium heat; cook onion and garlic (if using), stirring occasionally.
- Add mushrooms and sausage; cook,stirring occasionally, for about 8 minutes or until sausage is no longer pink.
- Add flour, salt, thyme, marjoram and pepper.
- Stir until flour is blended with drippings.
- Add cream and lemon juice; cook, stirring, for about 2 minutes or until mixture thickens.
- Taste and add more salt, thyme or marjoram, if necessary.
- Spoon sausage mixture into toasted cups and sprinkle with Parmesan.
- Bake in 375f degree oven for 5 to7 minutes or until heated through.
Nutrition Facts : Calories 149.5, Fat 8.6, SaturatedFat 4.5, Cholesterol 22.4, Sodium 325.6, Carbohydrate 14.1, Fiber 0.8, Sugar 1.4, Protein 4
BREAD CUP MUSHROOM CROUSTADES
This is a very rich tasting and fancy appetizer that can be made in advance that I received in a cooking class. In addition, I have never had it served to me by anyone else before.
Provided by Paula Graham
Categories Vegetable
Time 50m
Yield 24 appetizers
Number Of Ingredients 12
Steps:
- Bread Cup: Preheat oven to 400°F Cut a 2-3 inch round from each bread slice. Gently fit bread rounds into each mold of a mini-mufin pan to form a cup. Bake 10 minutes or until lightly browned. Cool and set aside.
- Filling: In a heavy skillet, saute shallots in butter for 1 minute. Stir in mushrooms and simmer, uncovered until all liquid has evaporated; about 10 minutes.
- Remove from heat and stir flour into mushrooms. Pour cream over and return to heat.
- Stirring constantly, bring to boil and cook another minute or so while mixture becomes very thick. Remove from heat and stir in remaining ingredients.
- Let cool, then cover and refrigerate until cool.
- Bake: Preheat oven to 350°F Fill cups with mixture and sprinkle with minced parsley and parmesan cheese of desired. Bake 10 minutes on ungreased baking sheet.
- ---------------------------------------------------------------
- NOTE: Appetizers can be made in advance and then frozen for future use. Follow the Bread cup and Filling directions above. Freeze the filled cups in the mini-muffin pan. Once frozen, you can place them in plastic bags for easier storage. When you remove them from the freezer, allow to thaw completely before baking them.
MUSHROOM CROUSTADES
Delicious appetizer that will be a big hit when you serve it. My girlfriend made these years ago and gave me the recipe. I have made these many times over the years and everyone raves about them.
Provided by Katherine in Alberta
Categories Vegetable
Time 1h
Yield 12-18 Croustades, 12-18 serving(s)
Number Of Ingredients 10
Steps:
- For Croustade:
- Use a rolling pin to flatten each bread slice. Cut 3" (18 small) or 4" (12 large) rounds and gently fit into small or large muffin tins.
- Bake for 10 - 15 minutes at 425 or until golden and crisp. Cool on wire racks.
- Filling:.
- Melt butter in a large skillet and saute green onions for several minutes without browning.
- Stir in the mushrooms and mix well. Cook 10 - 15 minutes, stirring occasionally until moisture has evaporated.
- Remove from heat, sprinkle with flour and stir to coat the mushrooms.
- Gradually add the cream and return to heat.
- Bring to a boil, stirring constantly and then reduce heat and simmer for a few minutes until thick.
- Stir in all the other ingredients.
- Transfer filling to a bowl, cover it and refrigerate until ready to use.
- To Serve:.
- Place croustade on cookie sheet and fill each croustade with mushroom filling so that it is slightly mounded.
- Sprinkle lightly with parmesan cheese and dot with butter.
- Bake at 350 for 10 minutes and then turn to broil and brown the tops lightly.
- Serve hot.
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- Cut a 2-inch round from each slice of bread and press into muffin tins. Bake for 6 to 7 minutes or until edges are lightly browned. Remove from tins and cool on a wire rack.
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