Sausage and Artichoke Bites
These are a great appetizer that you can make as fancy or as simply as you want!
Ingredients:
1 can refrigerated crescent rolls (I use the thicker kind)
1 pkg. Regular Flavor pork sausage, cooked, crumbled and drained
½ cup thinly sliced green onions
1 can (14oz.) artichoke hearts, drained and finely chopped
1/3 cup mayonnaise
1/3 cup sour cream
½ cup grated parmesan cheese
Season salt and pepper to taste
½ cup Kraft Italian blend grated cheese
**Add these ingredients to those above and spread onto slices of baguette bread instead of crescent rolls for a fancy appetizer:
1/4 cup of chopped sundried tomatoes, 1 small can of sliced black olives, 1/4 a tsp of red pepper flakes, and 2 tbs of chopped fresh parsley.
Continue and bake the same way as the other.
Heat oven to 350.
Lay out dough on foil lined ungreased cookie sheet. Press seams together forming a rectangle. Stretch dough out and then press down again. (Dough will not cover the cookie sheet, should be about 8x12) Bake 13 to 17 minutes or until golden brown. While bottom layer bakes mix next six ingredients. Stir well and season to taste with season salt and pepper. Spread mixture on baked crust then sprinkle on Italian blend grated cheese. Bake at 350 for 20-25 minutes or until lightly brown. Remove from oven and let cool slightly. Cut into small bars. Should be served warm but taste fine at room temp.
Ingredients:
1 can refrigerated crescent rolls (I use the thicker kind)
1 pkg. Regular Flavor pork sausage, cooked, crumbled and drained
½ cup thinly sliced green onions
1 can (14oz.) artichoke hearts, drained and finely chopped
1/3 cup mayonnaise
1/3 cup sour cream
½ cup grated parmesan cheese
Season salt and pepper to taste
½ cup Kraft Italian blend grated cheese
**Add these ingredients to those above and spread onto slices of baguette bread instead of crescent rolls for a fancy appetizer:
1/4 cup of chopped sundried tomatoes, 1 small can of sliced black olives, 1/4 a tsp of red pepper flakes, and 2 tbs of chopped fresh parsley.
Continue and bake the same way as the other.
Heat oven to 350.
Lay out dough on foil lined ungreased cookie sheet. Press seams together forming a rectangle. Stretch dough out and then press down again. (Dough will not cover the cookie sheet, should be about 8x12) Bake 13 to 17 minutes or until golden brown. While bottom layer bakes mix next six ingredients. Stir well and season to taste with season salt and pepper. Spread mixture on baked crust then sprinkle on Italian blend grated cheese. Bake at 350 for 20-25 minutes or until lightly brown. Remove from oven and let cool slightly. Cut into small bars. Should be served warm but taste fine at room temp.