Pillsbury® Grands!® biscuits spread with a hint of strawberry butter surround sausage and spinach patties in this deliciously different breakfast sandwich.
Bake-Off® Contest 44, 2010
Christina Verrelli
Devon, Pennsylvania
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1
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lb bulk pork sausage
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1
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box (9 oz) frozen chopped spinach, thawed, squeezed to drain
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1/8
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teaspoon freshly ground pepper
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1/8
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teaspoon garlic powder
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1/8
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teaspoon onion powder
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1
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egg
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2
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teaspoons water
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1
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can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated Southern Style biscuits (8 biscuits)
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1
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tablespoon Crisco® Pure Canola Oil
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1/4
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cup seedless strawberry jam
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3
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tablespoons unsalted or salted butter, cut into 1/2-inch pieces
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32
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cocktail picks, if desired
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8
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fresh strawberries, quartered, if desired
Steps
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1
Heat oven to 350°F. In large bowl, mix sausage, spinach, pepper, garlic powder and onion powder. Shape mixture into 8 patties, 3 inches in diameter.
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2
In small bowl, beat egg and water with wire whisk or fork until blended. Separate dough into 8 biscuits. On ungreased cookie sheet, place biscuits 2 inches apart; brush with egg mixture. Bake 11 to 15 minutes or until golden brown. Remove from cookie sheet to cooling rack.
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3
Meanwhile, heat 12-inch nonstick skillet over medium heat. Add half of the oil and 4 sausage patties; cook 5 to 8 minutes on each side or until pork is no longer pink in center. Remove to paper towel-lined plate; cover with foil to keep warm. Repeat with remaining oil and patties.
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4
In small microwave bowl, microwave jam uncovered on High 20 to 30 seconds or until hot and bubbly; stir in butter with wire whisk until melted. Using serrated knife, split biscuits. Spread 2 teaspoons strawberry butter on cut sides of each biscuit. Fill biscuits with patties. If desired, place 4 cocktail picks in each sandwich, one in each quadrant; cut sandwiches into quarters with serrated knife. Garnish with strawberries.
-
1
Heat oven to 350°F. In large bowl, mix sausage, spinach, pepper, garlic powder and onion powder. Shape mixture into 8 patties, 3 inches in diameter.
-
2
In small bowl, beat egg and water with wire whisk or fork until blended. Separate dough into 8 biscuits. On ungreased cookie sheet, place biscuits 2 inches apart; brush with egg mixture. Bake 11 to 15 minutes or until golden brown. Remove from cookie sheet to cooling rack.
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3
Meanwhile, heat 12-inch nonstick skillet over medium heat. Add half of the oil and 4 sausage patties; cook 5 to 8 minutes on each side or until pork is no longer pink in center. Remove to paper towel-lined plate; cover with foil to keep warm. Repeat with remaining oil and patties.
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4
In small microwave bowl, microwave jam uncovered on High 20 to 30 seconds or until hot and bubbly; stir in butter with wire whisk until melted. Using serrated knife, split biscuits. Spread 2 teaspoons strawberry butter on cut sides of each biscuit. Fill biscuits with patties. If desired, place 4 cocktail picks in each sandwich, one in each quadrant; cut sandwiches into quarters with serrated knife. Garnish with strawberries.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Sandwich
- Calories
- 360
- Calories from Fat
- 190
% Daily Value
- Total Fat
- 21g
- 33%
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- Saturated Fat
- 7g
- 34%
- Trans Fat
- 3 1/2g
- Cholesterol
- 55mg
- 19%
- Sodium
- 810mg
- 34%
- Total Carbohydrate
- 32g
- 11%
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- Dietary Fiber
- 1g
- 4%
- Sugars
- 9g
- Protein
- 10g
- Vitamin A
- 50%
- 50%
- Vitamin C
- 0%
- 0%
- Calcium
- 4%
- 4%
- Iron
- 10%
- 10%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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