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Impossibly Easy Sausage Bites

This image courtesy of campbellskitchen.com

With just two ingredients and simple cooking instructions, you can't go wrong with this recipe for Impossibly Easy Sausage Bites. These tasty morsels are the perfect thing to pass around to guests at a party since they're small and easy to eat. Since we know the best appetizer recipes are the ones that are simple yet delicious, we'd say this one from Campbell's Kitchen is a definite winner!

Notes


Recipe Tips:    




  • You can substitute Italian sausage (casing removed) for the bulk pork sausage.

     


  • To make ahead, place the unbaked slices onto a baking sheet. Cover and freeze until firm.  Remove the frozen slices from the baking sheet and store in a gallon size resealable plastic bag in the freezer for up to 1 month.  Bake the frozen slices on a baking sheet at 400°F. for 20 minutes or until the pastry is golden brown and the sausage is cooked through.



 



For more delicious appetizer ideas, check out this collection of Campbell's Kitchen recipes.



 



 



 



 



 

Yields36

Preparation Time20 min

Cooking Time15 min

Ingredients

  • 1 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
  • 1/2 pound bulk pork sausage

Instructions

  1. Preheat the oven to 400 degrees F.

  2. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12x9-inch rectangle. Cut lengthwise into 3 (3-inch) strips.

  3. Divide the sausage into thirds. Shape each into a cylinder the same length as the pastry. Place 1 piece sausage on the long edge of each pastry rectangle. Roll up the pastry around the sausage and press the seams and pinch the edges to seal.

  4. Cut each roll into 12 (1-inch) slices, making 36 in all. Place the slices, cut-side down, onto a baking sheet.

  5. Bake for 15 minutes or until the pastries are golden brown and the sausage is cooked through. Remove the pastries from the baking sheet and let cool on wire racks for 10 minutes.

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This is a great snack idea but I'm not sure how I feel about putting the sausage into the puff pastry raw...maybe I'm a little paranoid because it's pork but, shouldn't it be cooked first? Crescent roll dough might work too but I'd probably put mustard inside to compliment the sausage...or you can have some mustard dip as an option.

I smeared the sausage and added cheese and it was a hit!

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