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Ingredientes
- 1 pkt Jimmy Dean Warm Sausage
- 1 c. Minced sweet yellow onions
- 1/4 c. Finely minced jalapeno peppers Salt and black pepper to taste
- 3 ounce Quality soft cream cheese
- 16 sqr , (5 1/2 X 54 1/2') raw puff pastry dough (Substitution: One tube of refrigerated crescent rolls)
Direcciones
- Begin chopping and browning the sausage in a dry skillet over a low to medium flame. When sausage starts releasing juices, add in onions and jalapeno. Stir-fry till sausage is thoroughly browned, and onions begin to caramelize. Season with salt and black pepper, to taste. Drain excess juice, transfer sausage filling to a bowl, and pat dry with paper towels.
- If filling is too wet, it will damage pastry dough. Add in cream cheese to the filling and incorporate it with hands.
- Cut puff pastry squares diagonally, to create two equal size triangles.
- Before filling each one, moisten edges with a brush and water. Place about 2 Tbsp. filling in the center of the dough, forming a triangle within the triangle of pastry dough. Bring the two points of the base of the pastry dough triangle to meet the third point, and firmly squeeze ALL edges together. Make sure the filling is completely enveloped by dough. Press the tines of a fork into each seam; the indentations will allow dough to expand when baked. Bake at 400 degrees till dough puffs and browns (20-25 min). If using refrigerated crescent rolls, fill the raw dough and bake according to directions on package.
- Yield: 14-16 puffs.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 283g | |
| Calories 354 | |
| Calories from Fat 257 | 73% |
| Total Fat 29.28g | 37% |
| Saturated Fat 16.41g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 94mg | 31% |
| Sodium 289mg | 12% |
| Potassium 354mg | 10% |
| Total Carbs 18.47g | 5% |
| Dietary Fiber 1.8g | 6% |
| Sugars 12.71g | 8% |
| Protein 6.63g | 11% |
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