Make Ahead Flaky Sausage Foldovers Recipes

MAKE-AHEAD SAUSAGE STUFFING

Steps:

• Melt 1 tablespoon of the butter in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking it up into bite-sized pieces, until it is browned and cooked through, about 5 minutes. Transfer the sausage with a slotted spoon to a large bowl.
• Melt 5 tablespoons of the remaining butter in the skillet. Add the onions, celery, sage, thyme, 1 teaspoon salt and several grinds of pepper, and cook, stirring frequently, until the onions and celery are soft and lightly browned, about 10 minutes. Add the mixture to the bowl with the sausage; add the bread cubes, and toss to coat.
• Let the bread-sausage mixture cool to room temperature. Transfer it to a resealable plastic bag, label and date, and freeze for up to 2 weeks.
• To serve, preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Heat the stock and 4 tablespoons of the remaining butter in a saucepan over medium-high heat until the butter melts. Whisk the eggs and parsley together in a large bowl. Break the frozen stuffing with your hands into smaller chunks, add to the bowl and toss. Add the stock-butter mixture, and toss to combine. Transfer to the prepared baking dish, and dot with the 2 remaining tablespoons butter. Cover tightly with foil, and bake until the stuffing is hot, 50 minutes to 1 hour. Uncover and continue to bake until golden brown on top, about 20 minutes more. Serve warm.

MAKE-AHEAD SAUSAGE PINWHEELS

Steps:

• Preheat oven to 350°. In a large skillet, cook and crumble sausage over medium-high heat until no longer pink, 5-7 minutes; drain. Add pepper and green onion; cook and stir 2 minutes. Transfer to a bowl; cool 10 minutes. Stir in cream cheese until blended; cool completely., Unroll 1 can of crescent dough and separate into 4 rectangles; pinch perforations to seal. Press each rectangle to 6x4-1/2 in.; spread each with 1/3 cup filling to within 1/4 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Roll gently to make logs smooth. Place on a waxed paper-lined baking sheet, seam side down. Repeat with remaining crescent dough. Freeze, covered, until firm, about 1 hour., Cut each log into 10 slices. Bake on parchment-lined baking sheets until golden brown, 15-18 minutes. Serve warm. Freeze option: Freeze pinwheels in freezer containers, separating layers with waxed paper. To use, bake frozen pinwheels as directed, increasing time by 3-5 minutes.

FETA CHEESE FOLDOVERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a small bowl, blend feta cheese, green onions, and egg. Cut pastry into 12 (3 inch) squares. Place a mounded tablespoon of feta mixture in the center of each square. Moisten edges with water, and fold pastry over filling to form a triangle. Press edges together firmly with a fork to seal. Lightly brush pastries with the egg yolk mixture.
• Bake for 20 minutes in the preheated oven, or until golden brown. Serve warm or at room temperature.

CHEESE SAUSAGE STRATA

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the eggs, milk, bread, cheese, bacon and mustard. Transfer to a greased shallow 3-qt. baking dish. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 60-65 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.

BEEF AND SPICY SAUSAGE FOLDOVERS

Steps:

• Heat oven to 400°F. Grease large cookie sheet with shortening or cooking spray.
• In 10-inch skillet, cook beef and sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix and tomatoes. Reduce heat to medium; cook 5 minutes, stirring occasionally.
• Meanwhile, in large bowl, stir Bisquick mix and boiling water with fork until dough forms. On surface sprinkled with Bisquick mix, roll dough in Bisquick mix to coat; knead 20 times. Divide dough into 6 balls, about 1/2 cup each. Roll or pat each ball into 7-inch round.
• Stir cheese into beef mixture. Spoon about 1/2 cup beef mixture onto half of each round. Moisten edge of round with water. Fold round over beef mixture; press edge with fork to seal. Cut 3 small slits in top of each crust to allow steam to escape. Carefully move to cookie sheet with spatula.
• Bake 20 to 22 minutes or until light golden brown. Serve each foldover with 2 tablespoons each sour cream and salsa. Garnish with cilantro.

(MAKE-AHEAD) FLAKY SAUSAGE FOLDOVERS

Steps:

• Heat oven to 425 degrees. In skillet, cook sausage over medium high heat 6-8 minutes, stirring occasionally until thoroughly cooked; drain well. Stir in garlic powder and 1/4 cup of the pizza sauce.
• Remove 1 crust from pouch. On work surface, roll into 15-inch round. With 3-inch round cutter, cut 11 rounds. Repeat with second crust.
• Spoon about 1 t sausage mixture onto each round. Fold each in half; seal edges with fork. Cut small slit in top of each with sharp knife. Place on ungreased large cookie sheet. Brush each foldover with beaten egg. If desired, cut decorative shapes from remaining dough and attach with beaten egg.
• Bake 9-11 minutes or until golden brown.
• Meanwhile, in 1-quart saucepan, heat remaining pizza sauce until hot. Serve warm appetizers with warm pizza sauce for dipping.
• To make ahead, follow the recipe directions through step 3. Freeze the foldovers on the cookie sheet until firm, then transfer to a resealable freezer plastic bag. Use within two months.
• To serve, remove the desired number of appetizers from the bag and bake according to the recipe directions, adding about 5 minutes.