Party time! Crescents tango with mango, Gouda and chorizo to create delicious appetizers.
Bake-Off® Contest 46, 2013
Victoria Potts
Hershey, Pennsylvania
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1
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can Pillsbury™ Place 'n Bake® refrigerated crescent rounds
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1/2
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lb Mexican chorizo pork sausage links or bulk sausage
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1/4
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cup Crisco® Pure Canola Oil
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1/2
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peeled mango, cut in 8 thin slices
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2
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oz Gouda cheese, shredded (1/2 cup)
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1
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tablespoon finely chopped seeded jalapeño chile
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2
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tablespoons finely chopped roasted red bell pepper (from a jar)
Steps
-
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.
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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.
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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.
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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.
-
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 230
- Calories from Fat
- 150
% Daily Value
- Total Fat
- 16g
- 25%
-
- Saturated Fat
- 5g
- 24%
- Trans Fat
- 1 1/2g
- Cholesterol
- 20mg
- 6%
- Sodium
- 380mg
- 16%
- Total Carbohydrate
- 15g
- 5%
-
- Dietary Fiber
- 0g
- 0%
- Sugars
- 3g
- Protein
- 6g
- Vitamin A
- 6%
- 6%
- Vitamin C
- 8%
- 8%
- Calcium
- 6%
- 6%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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