Time 35m Yield about 5-1/2 dozen appetizers. Number Of Ingredients 6 Steps:
In large bowl, beat the cheese, butter, flour, salt and pepper on medium-low speed. Stir in cooked sausage. Form dough into 1-in. balls; place on ungreased baking sheet. , Bake at 400° for 15-20 minutes or until light golden brown. Serve warm or cold. Store in refrigerator or freezer.
Time 1h20m Yield 24 servings. Number Of Ingredients 14 Steps:
In a small bowl, combine the bread crumbs, cheese and butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., Meanwhile, drain sun-dried tomatoes, reserving 1 tablespoon oil. Chop enough sun-dried tomatoes to measure 1/2 cup and set aside. (Save remaining tomatoes for another use.) In a large skillet, cook sausage over medium heat until no longer pink; drain. Add garlic, cook 1 minute longer., In a large bowl, beat the cream cheese, cream and reserved sun-dried tomato oil until smooth. Add eggs; beat on low speed just until combined. Stir in the mozzarella cheese, onions, basil, sausage mixture and sun-dried tomatoes. Pour over crust. Return to baking sheet. Bake for 35-40 minutes or until center is almost set., Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Serve at room temperature with crackers.
Time 35m Yield 6-8 dozen Number Of Ingredients 7 Steps:
Heat oven to 350ºF. Line cookie sheet with parchment paper (or spray baking sheet with cooking spray if you don’t have parchment paper.). Combine all ingredients & shape mixture into 1-inch balls. Place on cookie sheet. Bake 20 to 25 minutes or until brown. Serve immediately while warm with sauces or dressing for dipping if desired.
Time 45m Yield 16 pastries Number Of Ingredients 4 Steps:
Prepare a lage baking sheet and spray with non-stick cooking spray. Unroll the crescent dough and separate on the perforations into individual triangles. Spread about 1 teaspoon honey mustard (can use a little more) on each crescent. Sprinkle about 1 tablespoon grated cheese on the mustard. Arrange one sausage quarter on the triangle (parallel to short side, leaving 1/2-inch border). Fold the SHORT side of the dough over the sausage, continue to roll up. Arrange sausage rolls seam-side down on the prepared baking sheet. At this point you can cover and refrigerate up to 1 day until ready to bake. Set oven to 375 degrees. Bake the crescents until the dough is golden, about 20 minutes.
