Appetizers
Are you looking for a great and easy appetizer? This just might be it! Three ingredients, simple and yummy! I used “hot” Jimmy Dean Sausage but you can use whatever you like. Maple would be terrific with this recipe!! These were gone very quickly in my house. I will be making a double batch next time!
INGREDIENTS
1 roll of sausage
1 tube of Pillsbury Crescent Rolls
1 package softened cream cheese (8 ounces)
DIRECTIONS
Brown sausage and drain. In a large bowl combine sausage and softened cream cheese. Remove dough from package but do not separate the sections. Roll out into a rectangle sealing the perforations as you go. This is an important step you don’t want the filling oozing out! Spread the cream cheese mixture over the dough in a thin layer. Roll the dough lengthwise (if you roll from the short side you won’t get as many pinwheels.) Once rolled, refrigerate for at least 20 minutes or put in the freezer for a few minutes if you are in a rush. You want the dough to firm up. Once firm, cut the roll into 1/4 inch sections and lay on a baking sheet. Bake at 375 degrees for about 15 minutes or until the dough is cooked through.
Serve warm.
Enjoy!
This recipe was found on Pinterest
Are you looking for something to do with that leftover stuffing? Last year I wrapped my sausage stuffing in bacon and drizzled it with maple syrup. This year I will spare you a few calories! My sausage stuffing has a lot going on in it so these are simply mixed with cheese and egg to help bind it and then rolled and baked I served these over a bed of gravy. The texture and flavor does change. The outside is crispy and the inside soft with hints of cheese!
INGREDIENTS
3 cups of leftover stuffing
1 cup shredded cheddar cheese
1/2 cup chicken stock
2 eggs
Leftover gravy, warmed
DIRECTIONS
Preheat oven to 375 degrees. Combine all of the ingredients except the gravy and mix well. Roll the stuffing into about one inch balls and place on a prepared baking sheet. Do this until all of the stuffing has been rolled. Bake for approximately 15 minutes or until the tops are slightly browned. Remove from oven and serve over warm gravy.
Enjoy!
The holidays are upon us and so are all the thoughts of what to make and also what to make with those delicious leftovers! This was an instant favorite but, then again what is not to love about deep fried turkey and stuffing all wrapped up together…right?! I was not sure if I wanted to add the cranberry sauce in the roll but decided to use it as a dipper for the rolls! Excellent! My husband’s favorite holiday and food is Thanksgiving, but I think he might like the day after just as much for this recipe alone! He hid the extra rolls in the fridge so no one else could find them!
NOTE – I used leftovers so I don’t have the total amount used. If you don’t have turkey leftovers, grab a rotisserie chicken and use that!
INGREDIENTS
Canola oil
Roasted turkey, shredded
Stuffing (your favorite recipe, cooked)
Gravy (your favorite recipe)
Egg roll wrappers
Jellied cranberry sauce, stirred and warm
DIRECTIONS
Fill a large wide skillet with canola oil about half way up the skillet. Heat to 350 degrees or until a wooden spoon handle put in the oil started to have bubbles on the side of the spoon handle. Taking one egg role wrapper at a time add about 2 tablespoons of shredded turkey, the same amount of stuffing and 1 to 1 1/2 teaspoon of gravy. Roll the wrapper up according to the package directions. Do this for each of the rolls you are making. When they are all rolled and the oil is hot add a few rolls at a time to the oil. Be sure not to crowd the pan and let them brown on one side, flip to brown the second side. When both sides are golden brown remove the rolls to a paper towel lined plate and continue this for all of the rolls. If you are making a large batch these can be kept warm in a low temp oven. Place the rolls on a baking sheet with a baking rack on top so the heat circulates around the rolls keeping them crispy. Serve warm with warmed jellied cranberry sauce.
Enjoy!
I can’t believe it is that time of year again! Those holidays sneak up every year! With that being said it’s also time for appetizers, small Thanksgiving options and tips and tricks to just name a few things!
I made these appetizers for a small dinner party and we all loved them! Super easy to make and you can mix the tomato part of the recipe in advance to save some time later. I put these in my family favorite as these will be appearing on my table over the holidays this year. Thank you Taste of Home Magazine for another great recipe!
INGREDIENTS
1/4 cup olive oil
1 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
4 plum tomatoes, seeded and finely chopped
1/2 cup finely chopped sweet onion
2 Tablespoons fresh basil, minced
1 carton (8 ounces) spreadable chive and onion cream cheese
24 slices French bread (1/4 inch thick)
2 cups (8 ounces) fresh mozzarella cheese
DIRECTIONS
Preheat oven to 425 degrees. In a small bowl whisk together the olive oil, lemon juice, salt, pepper and garlic powder until blended. Stir in tomatoes, onion and minced basil. Spread a thin layer of cream cheese over each bread slice and place bread slices on a greased baking sheet. Top with tomato mixture and sprinkle with shredded fresh mozzarella cheese. Bake 7-8 minutes until cheese is melted. Serve warm.
Enjoy!
This is a super simple super tasty appetizer recipe from Taste of Home Magazine! I made these when we were watching football one lazy Sunday afternoon! Kids and adults enjoyed these. Great party appetizer with just a handful of ingredients. The panko crumbs give such a great crunch and the Italian dressing bombs the flavor up just a little more! This recipe is a keeper!!
INGREDIENTS
24 refrigerated cheese ravioli
1 Tablespoon Italian salad dressing (I used Wishbone Robusto)
1 Tablespoon Italian Panko bread crumbs
1 Tablespoon grated Parmasean cheese
Marinara sauce, for serving
DIRECTIONS
Preheat oven to 400 degrees. Cook ravioli according to package directions, drain and transfer to a greased baking sheet. Brush ravioli with Italian dressing. In a small bowl combine panko and Parmesan cheese, mixing well. Sprinkle panko mixture over the ravioli and bake 12-15 minutes or until golden brown and serve with warm marinara sauce.
Enjoy!
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