Breakfast Sausage Cups – not just for breakfast

What a great little jewel….these breakfast sausage cups.  Easy to make, easy to pick up and eat as a hands-on item.  A great little tail gate item or Sunday morning breakfast food for Sunday School.   I have a picture of these.  But it is on the camera I have not downloaded yet.  Sorry!   i didn’t want to wait to post this recipe as it was a hit at SS this past week.

Make these and see how you change yours up to satisfy your taste buds!

Breakfast Sausage Cups

1 pkg of whole crescent roll dough (found my complete roll at Wal Mart)

8 oz. smoked sausage or kielbasa, diced – about 2 cups)

2 Tbsp orange marmalade or your favorite jam (i am using some hot pepper jelly next time to kick it up a notch!

1 Tbsp Dijon mustard

Fresh chopped parsley (optional- I did not use this at breakfast)

Preheat oven to 350 degrees. (I may have even baked mine at 375 – I’m weird that way)

Brown diced sausage just enough to get a bit of the grease out of it and to give it a slight crisp to it.  Drain on paper towels while preparing dough.

Sprinkle a bit of flour on work surface to keep dough from sticking.   Roll dough out and slightly roll with rolling pin dusted also with flour to thin it a bit.   Slice into 2 1/2 inch squares. I got about 16-18 out of my one square.

Press into mini muffin pan cups.

Place browned sausage in small bowl and mix in mustard and jelly.   Stir to coat.   Place about a tablespoon in each dough cup.   Bake until pastries are golden brown,   Sprinkle with chopped parsley, if you so choose.

Now you could mix your sausage with just about any flavor combination.   What about the grape jelley/bbq sauce if you were tailgating?   Or the hot pepper jelley and a spicy ketchup?   Man, the possibilities are endless.  Fingerfood at its best.

Try these and see if your crowd doesn’t like them.    Have a great day!


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