Sausage Stuffed Crescent Cornucopias Food
SAUSAGE-STUFFED CRESCENT CORNUCOPIAS
Using Pillsbury™ crescent rolls, you can make these awesome tasty cornucopias to serve as an appetizer or a side to your dinner.
Provided by Pillsbury
Categories Trusted Brands: Recipes and Tips Pillsbury® Crescents
Time 35m
Yield 8
Number Of Ingredients 5
Steps:
- Heat oven to 375 degrees F. Line large cookie sheet with cooking parchment paper. In medium bowl, mix sausage, cheese and cranberries.
- Separate dough into 8 triangles. Slightly stretch shortest side of dough triangle. Gently press filling into tablespoon, and place at shortest side of triangle.
- Fold corner of dough over filling to make small cone to surround filling; press edge to seal.
- Wrap remaining point around front of filled crescent on cookie sheet. Press bottom layer of opening of dough cone to lengthen slightly.
- Add remaining filling to remaining crescents, dividing evenly. Curve tip of each crescent slightly for cornucopia appearance.
- Brush with beaten egg. Bake 13 to 15 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 171.7 calories, Carbohydrate 14.4 g, Cholesterol 35 mg, Fat 9.9 g, Fiber 0.2 g, Protein 5.4 g, SaturatedFat 4 g, Sodium 299 mg, Sugar 4.5 g
SAUSAGE CREAM CHEESE CRESCENTS
These sausage rolls are so good, you can't have just one. They're fluffy, flaky crescent rolls wrapped around a creamy and cheesy sausage bite. These are a savory appetizer, but they'd make a delicious breakfast treat too. Bonus, they are super simple to prepare.
Provided by Annamaria Settanni McDonald
Categories Other Side Dishes
Time 35m
Number Of Ingredients 4
Steps:
- 1. Mix cooked sausage, cream cheese, and shredded cheese together.
- 2. Separate rolls into triangles.
- 3. Cut eat triangle in half lengthwise.
- 4. Scoop a heaping tablespoon onto each roll.
- 5. Roll up.
- 6. Bake at 375 for 15 minutes or until golden brown.
SAUSAGE CHEESE CRESCENTS
My mother says that my grandmother made the best butterhorns. I never tasted hers, but my mom's were delicious and grandma, of course, taught her. Through the years, my mom filled butter horns with everything, from fruit, to seafood, to meats and all sorts of nuts and raisins. I always got a kick out of trying to guess what was in them. This recipe is ideal for brunch or lunch. -Paula Marchesi, Lenhartsville, Pennsylvania
Provided by Taste of Home
Time 1h10m
Yield 3 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, dissolve yeast in milk. Add the eggs, potato flakes, butter, sugar, salt and 4 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside to cool., Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 12-in. circle; sprinkle with 1 cup sausage and 1/4 cup cheese. Cut each circle into 12 wedges., Roll up wedges from the wide ends and place point side down 2 in. apart on greased baking sheets. Curve ends to form crescents. Cover and let rise until doubled, about 30 minutes. Brush with egg., Bake at 375° for 14-18 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 207 calories, Fat 9g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 215mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 6g protein.
BAKED CORNUCOPIA
After admiring a crafty cornucopia at a local store, Jacquelyn decided to cook up her own...one with a slightly different flavor. Instead of creating it from fabric or weaving one with reeds, this handcrafter turned to her kitchen for supplies-in the form of frozen bread dough and a disposable pizza pan she had handy-and wound up making a "knead" new horn of plenty for her family's harvest celebrations. "I often use mine to serve food such as rolls, vegetables or chunks of cheese and sausage when we have get-togethers," Jacquelyn describes. "It looks equally festive stuffed with non-edibles like gourds, greens and nuts." Ready to roll out your cornucopia? Good! Just follow Jacquelyn's easy instructions here to season your table with harvest time crafting fun.
Provided by Taste of Home
Time 1h30m
Yield 1 Cornucopia.
Number Of Ingredients 8
Steps:
Nutrition Facts :
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- Preheat the oven to 375 degrees F. Line a large cookie sheet with parchment paper. In a medium bowl, mix the sausage, cheese, and cranberries.
- Separate the dough into 8 triangles. Slightly stretch the shortest side of the dough triangle. Gently press the filling into a tablespoon measuring spoon, and place at the shortest side of the triangle.
- Fold the corner of dough over the filling to make a small cone to surround the filling; press the edge to seal.
- Wrap the remaining point around the front of the filled crescent on the cookie sheet. Press the bottom layer of opening of the dough cone to lengthen slightly.
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Good. Mine weren't quite cornucopia looking, but tasted good. I served with scrambled eggs for breakfast. I think next time I will dot the filling with a scant 1/2 tsp. of pineapple-apricot preserves or marmalade prior to wrapping dough to give them a bit of moisture and touch more sweetness. I think that may take them over the top. They tasted better at room …
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