Ingredients

The following ingredients have 24 Servings
  • 1 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
  • 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
  • 1 1/4 cups crumbled blue cheese (5 oz)
  • 1/2 cup red pepper jelly (from 10-oz jar)

Instruction

  • 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.
  • 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.
  • 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.
  • Bake 10 to 13 minutes or until golden brown. Gently remove from pan to serving plate.
  • Meanwhile, in small bowl, stir jelly until smooth. Top each cup with 1 teaspoon jelly. Serve warm.