Chorizo Party Appetizers

Party time! Crescents tango with mango, Gouda and chorizo to create delicious appetizers. MORE+ LESS-

By Pillsbury Kitchens

July 2, 2013

Bake-Off® Contest 46, 2013

Hershey, Pennsylvania

can Pillsbury™ Place 'n Bake® refrigerated crescent rounds

1/2

lb Mexican chorizo pork sausage links or bulk sausage

1/4

cup Crisco® Pure Canola Oil

1/2

peeled mango, cut in 8 thin slices

oz Gouda cheese, shredded (1/2 cup)

tablespoon finely chopped seeded jalapeño chile

tablespoons finely chopped roasted red bell pepper (from a jar)

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1

Heat oven to 375°F. Bake crescent rounds as directed on can. Remove from oven. Immediately, press back of soup spoon in center of each round to make an indentation. Reduce oven temperature to 300°F.
2

Meanwhile, remove casings from sausage. In 10-inch skillet, break up sausage; cook over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked. Drain. Set aside.
3

In 8-inch skillet, heat oil over medium-high heat. Add mango slices; cook 1 to 2 minutes on each side or until hot. Drain on paper towels.
4

Fill each baked crescent round with one heaping tablespoon sausage; press in lightly. Top with cheese and mango. Bake 5 to 6 minutes longer or until cheese is melted.
5

Meanwhile, in small bowl, mix chile and roasted pepper. Sprinkle chile mixture over appetizers. Serve warm.