SAUSAGE WONTON CUPS
Here's a tasty hot appetizer for all those parties that feature fun finger foods. I've made this recipe several times, and these bites always disappear so fast. It's really easy. -Shirley Van Allen, High Point, North Carolina
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the tomato sauce, garlic powder and basil. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 8-10 minutes., Meanwhile, press wonton wrappers into miniature muffin cups coated with cooking spray. Bake at 350° until lightly browned, 8-9 minutes. , Spoon sausage mixture into cups. Sprinkle with cheese. Bake until cheese is melted, 5-7 minutes longer. Serve warm. Freeze option: Cool appetizers; freeze them in freezer containers, separating layers with waxed paper. To use, reheat wonton cups in coated muffin pans in a preheated 350° oven until crisp and heated through.
Nutrition Facts : Calories 68 calories, Fat 3g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 270mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
SAVORY SAUSAGE CUPS
Quick and easy appetizer using Jimmy Dean® pork sausage, cream cheese, and vegetables make a tasty one-bite treat for any get-together. Serve hot or at room temperature.
Provided by Happyschmoopies
Categories Appetizers and Snacks Pastries
Time 1h5m
Yield 48
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Add sausage to a frying pan over medium-high heat. Cook and stir with a spatula, breaking apart the sausage until cooked, 5 to 7 minutes. Drain and let cool.
- Combine regular and vegetable cream cheese, Cheddar cheese, bell pepper, green onion, and cooled, crumbled sausage in a bowl. Mix well and set aside.
- Unroll 1 crescent dough sheet and press into a 9x12-inch rectangle. Cut 6 rows across and 4 rows vertically to yield 24 squares. Repeat with the second package of dough.
- Place 1 square in each cup of two nonstick 24-cup mini muffin tins, pressing it into the bottom and up the sides.
- Drop 1 heaping teaspoon of sausage filling into each cup. Filling should be up to the top of the cup, but you do not need to press it down.
- Bake in the preheated oven until the dough is golden brown, 11 to 13 minutes.
- Cool for 5 minutes in the tins before removing to a platter.
Nutrition Facts : Calories 71.1 calories, Carbohydrate 4.1 g, Cholesterol 9.9 mg, Fat 5.2 g, Protein 1.7 g, SaturatedFat 2.5 g, Sodium 112 mg, Sugar 0.9 g
FESTIVE SAUSAGE CUPS
When I used prepared pie crust for this recipe, it's even easier to form and fill these individual sausage cups. They are a savory and filling snack. Come Thanksgiving and Christmas, my family is especially delighted to see them. - Gail Watkins, South Bend, Indiana
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- On a lightly floured surface, roll pastry to 1/8-in. thickness. Cut with a 2-1/2-in. round cookie cutter. Press onto the bottom and up the sides of a greased miniature muffin cups. Bake at 400° for 6-8 minutes or until lightly browned. Remove from pans to cool on wire racks. , In a large skillet, cook sausage until no longer pink; drain well and set aside. In the same skillet, saute onions in butter until tender. Add mushrooms, sliced olives, salt and pepper. Sprinkle with flour. Add cream; bring to a boil, stirring constantly. Stir in sausage. Reduce heat; simmer until thickened, about 5-10 minutes, stirring constantly. , Spoon into pastry cups; sprinkle with cheese. Place on ungreased baking sheets. Bake at 350° for 10 minutes or until cheese is melted. Sprinkle with chopped olives. Serve hot.
Nutrition Facts : Calories 326 calories, Fat 26g fat (13g saturated fat), Cholesterol 64mg cholesterol, Sodium 430mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 0 fiber), Protein 6g protein.
SAUSAGE & EGG BREAKFAST CUPS RECIPE BY TASTY
Here's what you need: ground sausage, salt, pepper, garlic powder, onion powder, paprika, dried parsley, eggs, shredded cheddar cheese, spinach, tomato
Provided by Tiffany Lo
Categories Breakfast
Yield 4 servings
Number Of Ingredients 11
Steps:
- Mix sausage, salt, pepper, garlic powder, onion powder, paprika, and dried parsley in a bowl until well combined.
- Grease a muffin tin and start to form shells with the sausage mix. Cover the sides and leave room in the middle for the eggs.
- In a separate bowl, mix the eggs, salt, and pepper.
- Pour egg mixture into the middle of each cup.
- Top with shredded cheese, tomatoes, spinach, or toppings of your choice.
- Bake at 350°F (180°C) for 30 minutes.
- Enjoy!
Nutrition Facts : Calories 502 calories, Carbohydrate 2 grams, Fat 39 grams, Fiber 0 grams, Protein 33 grams, Sugar 1 gram
SAUSAGE CUPS
One morning in Sunday School one of the ladies brought these in. We all loved them. After begging for the recipe I have made these at home and even my picky 9 year old ate 4. I have changed it a little from the original recipe.. I just cant seem to help myself.
Provided by Sally Lyn
Categories Breakfast
Time 23m
Yield 24 biscuits
Number Of Ingredients 4
Steps:
- Preheat oven to 350 Crumble sausage into microwave safe container and microwave on high for 2 minutes.
- Stir and return to microwave and cook one minute more.
- Beat and add eggs to sausage.
- cook another 1 to 2 minutes.
- While sausage is cooking separate each biscuit into three section (using flaky sections as a guide).
- Place one section in each cup in a muffin pan.
- Make indentions in dough.
- While sausage-egg mixture is still hot add cheddar cheese and mix well.
- Recipe calls for 1 cup I usually add more.
- Using teaspoon, fill biscuit dough with sausage, egg and cheese mixture.
- Bake approx 8 minutes or until done.
- Watch the bottom do not let it burn.
- Makes 24 biscuits.
- I use muffin tins that have 12 muffins per tin. The trick is. (and it's not easy mind you) to separate each of the biscuits into three pieces. Even if you have just one strip of the Grands biscuits you can make a cup. FYI - I have been using 6 eggs to make it lately and my husband says they are better that way. I also like it better if I use Jimmy Dean Maple sausage.
- The original recipe says to cook it according to Grands directions but I found with my oven that if I cook it that long the bottom will burn.
Nutrition Facts : Calories 74.9, Fat 5.9, SaturatedFat 2.2, Cholesterol 54, Sodium 136.8, Carbohydrate 0.1, Sugar 0.1, Protein 5
SMOKEY SAUSAGE CUPS
Steps:
- Heat the oven to 400 degrees F. Unfold the pastry on a lightly floured surface. Roll the pastry sheet into a 10x15-inch rectangle. Cut the pastry sheet into 24 (2 1/2-inch) squares. Press the pastry squares into 24 (1 3/4-inch) mini muffin-pan cups.
- Stir the kielbasa, marmalade and mustard in a medium bowl. Spoon about 1 tablespoon kielbasa mixture into each pastry cup.
- Bake for 15 minutes or until the pastries are golden brown. Sprinkle the pastries with the parsley before serving.
BOB EVANS SAUSAGE CUPS
Make and share this Bob Evans Sausage Cups recipe from Food.com.
Provided by Shelby Jo
Categories Breakfast
Time 35m
Yield 30 cups
Number Of Ingredients 5
Steps:
- Preheat oven to 350. Crumble sausage in medium sized skillet. Cook over medium heat until lightly browned, stirring occasionally. Drain. Spray mini muffin tins and insert wonton wrappers to form a small cup. Bake 5 minutes in preheated oven. Allow wrappers to cool. Mix sauasage, cheeses, and ranch together. Fill wonton wrappers. Bake 10 minutes until bubbly.
Nutrition Facts : Calories 141.1, Fat 9, SaturatedFat 3.4, Cholesterol 18.8, Sodium 311.8, Carbohydrate 9.5, Fiber 0.3, Sugar 0.1, Protein 5.2
ITALIAN SAUSAGE CUPS
Here's a delicious sausage cups recipe made using Original Bisquick® mix and Italian sausage that's ready in 50 minutes - perfect appetizer for Italian cuisine.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 50m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray. In medium bowl, stir Bisquick mix, Italian seasoning and boiling water until well blended. Stir in egg until soft dough forms. Press rounded teaspoonful of dough on bottom and up side of each muffin cup.
- In 10-inch skillet, cook sausage and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in pasta sauce.
- Spoon sausage mixture into dough-lined muffin cups. Sprinkle with cheese.
- Bake 15 to 20 minutes or until golden brown.
Nutrition Facts : Calories 70, Carbohydrate 6 g, Cholesterol 15 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Appetizer, Sodium 210 mg, Sugar 0 g, TransFat 0 g
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