Ingredients

The following ingredients have 12 Servings
  • 2 lbs Jimmy Dean Sausage Roll
  • 1 can crescent rolls (or a can of flaky biscuits)
  • 3 to 3 1/2 cups shredded sharp cheddar cheese (divided)
  • 3/4 cup diced butternut squash
  • 1 red pepper (diced)
  • 1 yellow yellow pepper (diced)
  • 1 medium onion (diced or about 3/4 cup diced onion)
  • 1/4 cup finely diced celery
  • 1 1/2 teaspoons poultry seasoning
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1 tablespoon butter (melted)

Instruction

  • In a large skillet cook the sausage until cooked through, breaking it into small pieces.
  • Add the onions, peppers, butternut squash and celery to the skillet.
  • Add the seasonings to the skillet.
  • Sauté until the vegetables are tender.
  • Remove the filling from skillet, place into a bowl and allow to cool.
  • While the filling is cooling unroll the crescent roll onto a piece of parchment or wax paper without separating the individual rolls.
  • With a sharp knife cut the sheet into fourths. Next cut each 4th into thirds. Place one piece of the crescent roll into each of wells of a cupcake pan. With your finger seal any seams that may have opened.
  • Remove 2 1/2 cups of the sausage filling from the bowl. Reserve the remaining sausage filling for another recipe, like my Autumn Sausage Shepherd Pie recipe below.
  • Mix the 2 1/2 cups of sausage filling with 2 cups shredded sharp cheddar cheese.
  • Using a large ice cream scoop or a tablespoon fill each crescent lined cupcake well with the sausage and cheese filling.
  • Brush the edges of the crescent roll pieces with the melted butter.
  • Sprinkle the top of each appetizer with 1 - 2 tablespoons of the remaining cheddar cheese.
  • Bake in a preheat 350 degree oven for 20 to 30 minutes or until the edges of the crescent rolls are golden brown and the cheese has melted.
  • Remove from oven and allow to cool to about room temperature before removing from the pan.