Happy Thursday and a very Happy New Year! The Circus Berry family has returned home safely from Disney and we are all getting back into the swing of things. And getting back into the snowy, cold weather. Brrrr.
The crazy holiday season is over but with the new year there is all sorts of fun coming up. You might even find yourself entertaining again for the big game coming up on February 2. Today I am sharing a simple, bite-sized, and freezable appetizer that it is a spin-off of one of my family’s favorites for any get-together…the sausage roll. It’s perfect for a crowd and quite easy to make. I actually made and froze these little bites before we left for Disney and we enjoyed them, reheated, on New Year’s Eve.
They require 3 ingredients and are a breeze!
Italian Sausage Cups
1 pound Italian sausage (hot or mild)
1 to 1 1/2 cups shredded mozzarella cheese
1 sheet puff pastry dough, thawed
Preheat oven to 400º. Spray a mini muffin tin with cooking spray and set aside.
Remove the sausage from the casing and cook in a large pan over medium heat until browned, stirring frequently to break up and crumble the large pieces. Drain excess grease if needed. Stir in cheese and set aside.
Unfold puff pastry into a rectangle, rolling out if needed to get a uniform thickness. Using a 2″ circle cookie cutter, cut out 24 circles. Gently fit the puff pastry into each of the prepared muffin cups, pressing the dough up the sides of the cup if needed. Spoon the sausage mixture into the cup, filling to the top. Bake for 15 minutes in the oven, until the pastry is browned puffed. Remove from the muffin tins and allow to cool slightly on a baking sheet. Enjoy warm.
If you are freezing: Allow to cool completely on a wire rack. Transfer cups, in one layer, to a large cookie sheet and place in the freezer. Once frozen, place the cups in a freezer bag and seal. To enjoy, thaw for several minutes on the counter and reheat at 400º for about 10 minutes.
You could even line up some sauce for dipping on the side! Yum!
Linking it Up:
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The Party Bunch
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