Spinach Sausage Appetizers Food

SAUSAGE BALLS WITH SPINACH

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Place a large baking stone in the oven to preheat.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until slightly browned, 3 to 4 minutes. Remove from heat and let cool enough to handle, about 10 minutes.
• Mix sausage, spinach, Cheddar cheese, flour, egg, salt, and nutmeg together in a large bowl until well combined.
• Form mixture into balls and place on the preheated baking stone.
• Bake in the preheated oven until browned, 20 to 25 minutes. Let cool slightly before enjoying.

SAUSAGE SPINACH BAKE

Steps:

• Prepare stuffing according to package directions. Meanwhile, crumble sausage into a large skillet. Add onions; cook over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain., In a large bowl, combine the stuffing, sausage mixture and spinach. Transfer to a greased 11x7-in. baking dish; sprinkle with Monterey Jack cheese. In a small bowl, combine cream and eggs; pour over sausage mixture., Bake at 400° until a thermometer reads 160°, 35-40 minutes. Sprinkle with Parmesan cheese; bake until bubbly, about 5 minutes longer.

SAUSAGE STUFFED MUSHROOMS

Steps:

• Preheat oven to 500 degrees F.
• Heat a large skillet over medium high heat. Add oil and mushroom caps and season caps with salt and pepper. Saute caps 5 to 7 minutes, until they are lightly browned and tender on edges. Turn caps up and let juices drain away from caps. Transfer caps to a small nonstick baking sheet. Wipe out skillet and return to heat. Add a touch of oil and sausage to the hot skillet. Brown and crumble sausage for 3 minutes. In a food processor pulse and chop the garlic, add mushroom stems and pulse to chop the mushroom stems. Add celery, onion and red bell pepper to the mushrooms and pulse to chop. Remove mixture from the processor and saute veggies and mushrooms over medium high heat another 3 to 5 minutes. Add dry, defrosted spinach and stir into stuffing. Add chopped bread and cheese to the pan and toss stuffing until bread is moist and stuffing is combined, 2 or 3 minutes. Fill caps with stuffing using a small scoop or large spoon. Place caps in hot oven and reduce heat to 450 degrees F. Bake 6 to 8 minutes to crisp edges of stuffing and set stuffing in mushrooms. Transfer stuffed mushrooms to a serving plate.

SPINACH APPETIZER CHEESE SQUARES

Steps:

• Preheat oven to 350ºF.
• Unwrap the crescent roll dough and place in the bottom of a 9"x13" baking dish. Pat the dough to fill out the dish and press around seam area to close the seams.
• Drain thawed spinach well and squeeze out extra water. Mix with the soup, eggs, cheeses, nuts and pepper. Pour the mixture on top of the dough. Bake for 45 minutes. Cool and cut into squares.
• This recipe makes great appetizer squares but can also be cut into larger squares and served as an easy lunch recipe with a salad.

STUFFED SPINACH BREAD RECIPE

Steps:

• Preheat the oven to 350°F. In a large skillet, brown the sausage until cooked through. Squeeze the spinach to remove excess moisture. Add to the skillet with sausage and sauté until heated through. Set aside. Roll out dough into a 14x6 rectangle, or about 1/3-inch thick. Sprinkle with half the cheese, then top with spinach mixture and remaining cheese. Roll up dough like a cinnamon roll, starting with the long end. Pinch seam to seal. Pinch the ends to seal completely and place on cookie sheet, seam side down. Bake for 30 minutes or until golden brown. Let stand 5-10 minutes before slicing.

EDDIE JACKSON'S SAUSAGE PINWHEELS

Steps:

• Heat the olive oil in a medium skillet over medium heat. Add the sausage and cook, crumbling it into small pieces with a wooden spoon, until no longer pink, about 4 minutes. Add the oregano and onion and cook until the onion is softened, about 6 minutes.
• Make a space in the center of the skillet and add the tomato paste. Cook for a minute until darkened, then stir it into the sausage mixture. Add 1⁄4 cup water and bring to a simmer; cook until the mixture thickens, about 2 minutes. Scrape into a medium bowl and let cool, about 15 minutes.
• Meanwhile, preheat the oven to 375 ̊. Line 2 baking sheets with parchment paper. Stir the parmesan into the cooled sausage mixture. Season with salt, if necessary.
• Bake, switching the baking sheets halfway through, until the dough is puffed and browned, 12 to 14 minutes. Serve warm.

SPINACH SAUSAGE BALLS

Steps:

• Preheat oven to 325 degrees.
• Cook and drain chopped spinach. Squeeze spinach until dry with paper towel.
• Combine other ingredients and mix well.
• Shape into 1 inch balls.
• Place on ungreased baking sheet and bake in 325 degree oven for 15 minutes.

SPINACH BALL APPETIZERS

Steps:

• Preheat oven to 350°F.
• In a large bowl mix together spinach, breadcrumbs, Parmesan, butter, green onions, eggs, cheddar, salt, pepper, and garlic.
• Form into balls and place on a large greased baking sheet.
• Bake for 20-25 minutes, or until spinach balls are golden brown and cooked through.

THE 35 BEST THINGS TO COOK WITH SPINACH

Steps:

• Heat olive oil in a skillet over medium high heat heat. Add garlic a give a quick stir until fragrant, about 20 seconds.
• Add in spinach, lemon juice, salt and pepper. Sauté, stirring occasionally, until spinach wilts.

SPINACH SAUSAGE DIP

Steps:

• In a large skillet over medium heat on stovetop, brown sausage; drain.
• Add spinach, cream cheese, and sour cream.
• Cook over medium heat until bubbly, stirring occasionally to keep from burning on bottom.
• Add tomatoes and cheddar cheese and continue to cook, keeping the temperature at medium heat.
• When cheese is melted, add garlic.
• Add scallions.
• Turn heat down to low, to keep warm, until ready to serve.
• Serve with chips.

SAUSAGE PHYLLO ROLLS

Steps:

• Preheat oven to 400°. In a large skillet, cook sausage, onion, celery, mushrooms and garlic over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain. Stir in walnuts, cranberries, sugar, pepper and cayenne. Remove from pan; cool completely., Place one sheet of phyllo dough on a work surface; brush lightly with butter. Layer with four additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.), Arrange 1/3 cup spinach, a fourth of the sausage mixture and 1 tablespoon roasted peppers in a narrow row across bottom of phyllo within 1 in. of edges. Fold bottom edge of phyllo over filling, then roll up. Brush end of phyllo dough with butter and press to seal. Repeat three times. Place rolls on a 15x10x1-in. baking pan, seam side down., Cut rolls diagonally into 1-in. pieces (do not separate). Brush tops with remaining butter; brush again with beaten egg. Bake 10-12 minutes or until golden brown.

SPINACH APPETIZERS

Steps:

• In a large bowl, mix together chopped spinach, dry bread stuffing mix, eggs, Parmesan cheese, onion, butter and Cheddar cheese. Cover and chill in the refrigerator approximately 30 minutes.
• Drop the mixture by rounded spoonfuls onto a lightly greased large baking sheet. Place baking sheet in the freezer approximately 1 hour.
• When ready to bake, allow the balls to partially thaw, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
• Bake the balls in the preheated oven 20 to 25 minutes, or until lightly browned.

SPINACH SAUSAGE APPETIZERS

Steps:

• cook sausage thorougly, drain and set in large bowl. Add ricotta cheese, mix well. Add spinach, mix well. Add cheddar cheese, mix well. Remove one can of dough from fridge, separate triangles. Spread flat and add 1 TBSP of mixture to each triangle. Can either roll them up, or can fold up (like a diaper) I use the diaper method myself. Repeat with each can. Can cut triangles in half and use 1 tsp for smaller puffs (will double recipe)

STOUFFER'S HOME

Steps:

• Melt butter in medium saucepan; add onion and cook until translucent. Add water; heat to boiling. Remove pan from heat. Add herb-seasoned stuffing; stir until moistened. Stir in Spinach Soufflé, cooked sausage and 1/4 cup Parmesan cheese.
• Arrange mushrooms on baking sheet; fill with spinach mixture, mounding slightly. Sprinkle with additional Parmesan cheese.
• Bake in preheated 400° F. oven for 10 to 15 minutes or until cheese and mushrooms are lightly browned.