Sausage and Blue Cheese Crescent Cups

Make-a-meal appetizers are cheesy two-bite pleasers with an extra kick of flavor. MORE+ LESS-

Bake-Off® Contest 47, 2014

Rockford, Michigan

box (9 oz) frozen chopped spinach

1/2

lb bulk spicy pork sausage

1/3

cup finely chopped onion

1/4

teaspoon Watkins™ Crushed Rosemary

can Pillsbury™ refrigerated Crescent Dough Sheet

1 1/4

cups crumbled blue cheese (5 oz)

1/2

cup red pepper jelly (from 10-oz jar)

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1

Heat oven to 375°F. Spray 24 mini muffin cups with Crisco® Original No-Stick Cooking spray. Microwave frozen spinach as directed on box 3 to 4 minutes to thaw. Drain well; squeeze dry with paper towels.
2

In 10-inch nonstick skillet, cook sausage over medium-high heat, stirring frequently, until thoroughly cooked; drain. Add spinach, onion and rosemary. Cook about 3 minutes, stirring frequently, until onion is translucent.
3

Unroll dough on work surface. With pizza cutter or knife, cut dough into 24 squares. Press 1 square in bottom and up side of each muffin cup. Spoon 1/2 teaspoon blue cheese into each cup; top with 1 tablespoon sausage mixture. Spoon remaining blue cheese over sausage mixture in each cup.
4

Bake 10 to 13 minutes or until golden brown. Gently remove from pan to serving plate.
5

Meanwhile, in small bowl, stir jelly until smooth. Top each cup with 1 teaspoon jelly. Serve warm.