SAUAGE AND CHEESE RECIPES

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SAUSAGE CRESCENT CHEESE BALLS RECIPE - PILLSBURY.COM



Sausage Crescent Cheese Balls Recipe - Pillsbury.com image

Learning how to make crescent roll sausage balls couldn't be easier with this simple recipe. Sausage, crescent dough and cheddar cheese come together in a snap to create warm, cheesy sausage balls that are perfect for snacking. This family-friendly treat is a delicious way to get everyone involved in making a scrumptious appetizer. Even the tiniest hands can help form the sausage and cheese balls. Have fun creating new memories while making Sausage Crescent Cheese Balls with your kids!

Provided by Pillsbury Kitchens

Total Time 40 minutes

Prep Time 20 minutes

Yield 42

Number Of Ingredients 5

1 lb bulk spicy sausage
2 cups shredded sharp Cheddar cheese (8 oz)
1/2 teaspoon dried rosemary leaves, crushed
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
2 tablespoons all-purpose flour

Steps:

  • Heat oven to 375°F. Line 15x10x1-inch pan with foil; spray with cooking spray.
  • In large bowl, mix sausage, cheese and rosemary; mix well using hands or spoon.
  • Unroll crescent dough on work surface; coat each side of dough with 1 tablespoon flour. Using pizza cutter or knife, cut dough into about 1/4-inch pieces. Mix crescent dough pieces into bowl of sausage mixture in small amounts until well blended.
  • Shape mixture into 42 (1 1/4-inch) balls. Place in pan. Bake 15 to 17 minutes or until golden brown.

Nutrition Facts : Calories 60 , CarbohydrateContent 3 g, CholesterolContent 10 mg, FatContent 1 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 2 g, ServingSize 1 Cheese Ball, SodiumContent 110 mg, SugarContent 0 g, TransFatContent 0 g

ZUPPA TOSCANA – INSTANT POT RECIPES



Zuppa Toscana – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 8

4 slices bacon (chopped)
1 pound hot Italian sausage (casings removed, or mild)
1 onion (finely diced)
4 cloves garlic (minced)
6 cups chicken broth (heated (heating is optional, but speeds the cooking process))
3 large russet potatoes (unpeeled, sliced 1/4 inch thick and quartered)
2 cups kale (cut into thin strips)
1 cup heavy cream

Steps:

  • Add bacon to the Instant Pot. Using the display panel select the SAUTE function. Cook and stir until crisp. Using a slotted spoon, remove to a paper towel lined plate.
  • Add sausage and onion to the bacon drippings. Cook and stir until no pink remains.
  • Add garlic and cook for 1-2 minutes more. Drain liquids from the pot.
  • Add broth to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot, then add the potatoes and stir.
  • Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  • When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  • Add kale to the pot and stir. Allow to cool slightly, then stir in cream.
  • Serve warm topped with crumbled bacon.

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