Ingredients
1
lb bulk pork sausage
1
box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1/8
teaspoon freshly ground pepper
1/8
teaspoon garlic powder
1/8
teaspoon onion powder
1
egg
2
teaspoons water
1
can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)
1
tablespoon Crisco™ Pure Canola Oil
1/4
cup seedless strawberry jam
3
tablespoons unsalted or salted butter, cut into 1/2-inch pieces
32
cocktail picks, if desired
8
fresh strawberries, quartered, if desired
Preparation
Heat oven to 350°F. In large bowl, mix sausage, spinach, pepper, garlic powder and onion powder. Shape mixture into 8 patties, 3 inches in diameter.
In small bowl, beat egg and water with wire whisk or fork until blended. Separate dough into 8 biscuits. On ungreased cookie sheet, place biscuits 2 inches apart; brush with egg mixture. Bake 11 to 15 minutes or until golden brown. Remove from cookie sheet to cooling rack.
Meanwhile, heat 12-inch nonstick skillet over medium heat. Add half of the oil and 4 sausage patties; cook 5 to 8 minutes on each side or until pork is no longer pink in center. Remove to paper towel-lined plate; cover with foil to keep warm. Repeat with remaining oil and patties.
In small microwave bowl, microwave jam uncovered on High 20 to 30 seconds or until hot and bubbly; stir in butter with wire whisk until melted. Using serrated knife, split biscuits. Spread 2 teaspoons strawberry butter on cut sides of each biscuit. Fill biscuits with patties. If desired, place 4 cocktail picks in each sandwich, one in each quadrant; cut sandwiches into quarters with serrated knife. Garnish with strawberries.
