Sausage And Blue Cheese Crescent Cups Recipe

Ingredients

1

box (9 oz) frozen chopped spinach

1/2

lb bulk spicy pork sausage

1/3

cup finely chopped onion

1/4

teaspoon Watkins™ Crushed Rosemary

1

                        can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet

1 1/4

cups crumbled blue cheese (5 oz)

1/2

cup red pepper jelly (from 10-oz jar)

Preparation

Heat oven to 375°F. Spray 24 mini muffin cups with Crisco® Original No-Stick Cooking spray. Microwave frozen spinach as directed on box 3 to 4 minutes to thaw. Drain well; squeeze dry with paper towels.

In 10-inch nonstick skillet, cook sausage over medium-high heat, stirring frequently, until thoroughly cooked; drain. Add spinach, onion and rosemary. Cook about 3 minutes, stirring frequently, until onion is translucent.

Unroll dough on work surface. With pizza cutter or knife, cut dough into 24 squares. Press 1 square in bottom and up side of each muffin cup. Spoon 1/2 teaspoon blue cheese into each cup; top with 1 tablespoon sausage mixture. Spoon remaining blue cheese over sausage mixture in each cup.

Bake 10 to 13 minutes or until golden brown. Gently remove from pan to serving plate.

Meanwhile, in small bowl, stir jelly until smooth. Top each cup with 1 teaspoon jelly. Serve warm.