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Sausage Pinwheels Recipe With Just Two Ingredients by Gordon Ramsay

Sausage Pinwheels from SouthernPlate!


Sausage Pinwheels from SouthernPlate!

This sausage pinwheels recipe is probably one of the easiest recipes you could whip up. It is perfect for breakfast, game day, appetizers, or just a good hearty snack!

When I have taken these to parties people have hemmed and hawed about how good they look and taste. Those that have made them though, know the secret.  It’s only two ingredients! 

~If you want to hop right to the recipe, just scroll down to the recipe card. But if you want to see the step by step instructions for this sausage pinwheel recipe just scroll a little slower to see how easy it is to make these beauties.

ingredients

Ingredients for Sausage Pinwheels

You’ll need

  • An 8 ounce can of crescent rolls
  • About a 1/2 pound of breakfast sausage.

Note: We only use turkey sausage now. I love the Jennie-O Brand.

pressing seams

  • Roll out your dough onto a lightly greased surface and press the seams together to seal them.

spread sausage on

  • Spread your sausage over the dough, leaving about 1/2 inch edge all around.
  • Roll that up as if you’re making cinnamon rolls, pressing the roll together a bit as you do so.

cutting pinwheels

  • Cut it into about 12 slices. Some folks swear by using dental floss or thread to cut these slices but I’ve honestly just never seen a problem with using a knife and that seems the simplest solution to me.

on baking sheet

  • Place slices about an inch or so apart on a greased baking sheet and bake at 350 for 15-17 minutes, or until golden brown.

Sausage Pinwheels from SouthernPlate!

Now it can’t get much easier than that y’all…ENJOY!

Course: Appetizer, Breakfast, Game Day

Servings: 12

Author: Christy Jordan

Ingredients

  • 1 can Crescent Rolls
  • 1/2 pound roll turkey breakfast sausage Mild or Hot

Instructions

  • Roll out crescent roll dough onto lightly greased surface (I use a baking sheet or cutting board). Press seams together.

  • Spread sausage with a knife all over top of dough, leaving about 1/2 inch space free on the edges all around.

  • Roll up dough cinnamon roll style, pressing together as you do so.

  • Cut into 12 slices. Place on greased baking sheet, about an inch apart to allow for expanding, and bake at 350 for 15-17 minutes, or until golden brown.

You may also like these recipes:

Caramel Apple Puff Pastry Pinwheels

Game Day Spread In A Wink with Tyson®!

Low Carb (Keto) Sausage Balls

Those who guard their mouths and their tongues keep themselves from calamity.

~Proverbs 21:23


Yum

Double Chocolate Candy Cookies

Warning! These cookies are actually even better than they look! The perfect post-Halloween cookie! It’s like a kitchen sink cookie and the more goodies you add…the better the cookie gets! Just imagine the possibilities! Snickers, Peanut Butter Cups and Twix-Oh My!  The cookie has an awesome chocolate base and if you can get your hands on the dark chocolate powder it makes such a difference.  I hope you adore these double chocolate candy cookies as much as my family did!

Print
 

Ingredients
  • 1 cup butter
  • 1 cup sugar
  • ¾ cup light brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1¾ c. flour
  • ¾ cups dark cocoa powder
  • ½ cup regular cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 3 cups assorted chips and chopped candies

Instructions
  1. Preheat oven to 350 degrees F.
  2. Line a baking sheet with parchment paper.
  3. Beat butter and sugars till creamy.
  4. Add eggs and vanilla and mix well.
  5. Slowly add the dry ingredients until combined.
  6. Add your candies, reserving some to stick into the tops of each cookie.
  7. Chill dough overnight (or at least 2 hours)
  8. Scoop large mound onto the cookie sheet and press in the reserved goodies. I used milk chocolate chips, white chocolate chips, chopped Oreos, m&ms, chopped Snickers, Twix and Butterfingers.
  9. Bake 10 mins and cool.

3.4.3177

 

 

Adapted from Love from the Oven ….Be sure to check out her delicious blog!!

The post Double Chocolate Candy Cookies appeared first on Hugs and Cookies XOXO.

Loaded Twice-Baked Sweet Potatoes – A Savory Delete of the Sometimes Too Sweet

They say your greatest strength is also your biggest weakness, which certainly is true when it comes to sweet potatoes.  The starchy sweetness that makes this tuber such a popular holiday side dish, is also its fatal flaw, since, for me at least, it quickly leads to palate fatigue. After a few bites of mashed sweet potatoes, or sweet potato casserole, I’m pretty much over the experience, and I’m reaching for the cranberry sauce to reset my tongue, but here we’ve mixed in a few ingredients specifically selected to cut that sweetness, and push this much closer to the savory side of town.


Lime, jalapeño, and sharp cheddar may seem like odd choices here, but paired with the green onions, and bacon, they work wonders, and I had no problem finishing a whole sweet potato. And by whole, I mean two. By the way, these orange-fleshed sweet potatoes are often sold as “yams,” but they’re not, in case that ever comes up in conversation.

Besides all the obvious reasons, this is a great choice for your Thanksgiving table, since you can prep it ahead of time, and then bake them when you’re ready to serve.  They will also stay hot for quite a while, which is another reason they’re nice around the holidays, when oven space can be limited. So, whether you make these for a special occasion, or some completely un-special weeknight meal, I really do hope you get give these loaded, twice-baked sweet potatoes a try soon. Enjoy



Ingredients for 4 portions:
4 orange-fleshed sweet potatoes, scrubbed clean
8 ounces bacon, sliced
1/3 cup sliced green onions
1/4 cup diced jalapeno
1/2 cup grated sharp white cheddar cheese, plus a little bit for the top
2 tablespoons crème fraiche, or sour cream
2 teaspoons fresh lime juice
salt, freshly ground black pepper, and cayenne to taste

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