PAULA DEEN'S SAUSAGE SWIRLS
These are perfect for breakfast! I modified the recipe a little bit and I half the recipe. I use less fat sausage and crescent dough. I think they would be excellent as an appetizer with hot sausage. Chilling time is not included in the prep or cook time.
Provided by Lvs2Cook
Categories Breakfast
Time 40m
Yield 28 swirls
Number Of Ingredients 2
Steps:
- Open dough and keeping in one piece as much as possible, place on a cookie sheet, unroll carefully, and pinch all the edges together. Do this for both cans of dough.
- Open sausage, cut the roll in half, and spread half thinly over both pieces of dough.
- Roll up the dough lengthwise. Place dough in refrigerator for 30 minutes until firm.
- Preheat the oven to 375º.
- Cut rolls into 1/2 inch to 1 inch pieces and place the swirls 1/2 inch apart on the cookie sheets.
- Bake for 20 minutes until golden brown and sausage is thoroughly cooked.
Nutrition Facts : Calories 87.2, Fat 4, SaturatedFat 1.1, Cholesterol 19.9, Sodium 170.6, Carbohydrate 8.4, Fiber 0.6, Sugar 0.7, Protein 4
SAUSAGE BALLS RECIPE COURTESY PAULA DEEN
Make and share this Sausage Balls Recipe Courtesy Paula Deen recipe from Food.com.
Provided by Robyn
Categories Pork
Time 28m
Yield 15 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F.
- Spray a baking sheet with vegetable oil cooking spray.
- Combine all ingredients in a large glass bowl.
- Mix well with your fingers. The mixture will be very crumbly.
- Form into 1 inch balls, squeezing the mixture so it holds together, then rolling it between the palms of your hands to form balls.
- Place the balls on the baking sheet.
- Bake for 18 to 20 minutes or until golden brown.
- To prevent sticking, move the balls with a spatula halfway through cooking.
- To make the dip, combine the mayonnaise and mustard.
- Serve with sausage balls.
Nutrition Facts : Calories 470.5, Fat 35, SaturatedFat 13.4, Cholesterol 79.9, Sodium 1001.8, Carbohydrate 19.4, Fiber 0.6, Sugar 4, Protein 18.8
SAUSAGE AND PEPPERS PASTA (PAULA DEEN)
Make and share this Sausage and Peppers Pasta (Paula Deen) recipe from Food.com.
Provided by xtine411
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In large skillet, heat oil over medium heat. Add sausage and cook stirring frequently until sausage is browned.
- Add peppers, onion and garlic. Cook 7-8 minutes or until vegetables are tender.
- Stir in tomatoes, Creole seasoning, red pepper and salt. Mix well.
- Add pasta. Toss gently to coat.
- Reduce heat to medium and cook 5 minutes or until heat throughout.
- Garnish with parsley of desired.
PAULA DEEN'S COUNTRY STUFFING
Great Paula Deen recipe that I am wanting to try very soon. The recipe comes from the foodtv.com website. Cook time is based on the pre-cooked rice and bread that has already been dried.
Provided by shimmerchk
Categories Thanksgiving
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Crumble oven-dried bread into a large bowl. Add rice and saltines.
- Cook sausage in a large skillet until it starts to brown. Add celery and onion and saute until transparent, 5 to 10 minutes. Pour over bread and rice mixture. Add stock and mix well. Add salt, pepper, sage, and poultry seasoning. Mix well. Add the beaten eggs and melted butter. Mix well. Reserve 2 tablespoons of the stuffing mixture for the Mushroom Giblet Gravy.
- Pour stuffing into a greased pan and bake until cooked through and golden brown,.
Nutrition Facts : Calories 727.2, Fat 23.7, SaturatedFat 7.1, Cholesterol 134.7, Sodium 1660, Carbohydrate 97.3, Fiber 4.3, Sugar 10.2, Protein 28.6
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