A savory sausage filling that not only taste great in mushrooms but in many other stuff-able savories such as tomatoes, phyllo dough, jalapenos, or even oysters.
15 mins
15 mins
Serves 8
1 pkg. | Owens Original Patties 12 oz |
4 slices | American cheese |
8 slices | Dill Pickle |
1 can | refrigerated Crescent dough |
1 | Preheat oven to 375 F. |
2 | In a skillet over medium heat, cook sausage patties until brown and fully cooked to an internal temperature reaches 165 F (approximately 5 minutes on each side). |
3 | Remove from skillet and drain on paper towel. Set aside. |
4 | Unroll Crescent dough onto clean work surface. Using hands, pinch together perforations to create one large sheet. |
5 | Cut sheet of dough into 8 squares. Roll out each square with a rolling pin to stretch dough to fit the fillings. |
6 | Top each square with cooked sausage patty, ½ slice of American cheese (cut into 2 small 1” squares) and 1 dill pickle slice. |
7 | Fold all four corners of the dough over the sausage patty and pinch together to close, make sure all fillings are fully enclosed in dough. |
8 | Place on a greased or parchment lined cookie sheet. |
9 | Bake for 12-15 minutes or until golden brown. |
10 | Allow to cool for 5 minutes before serving. |
Calories | 230 |
Total Fat | 15 g |
Saturated Fat | 6 g |
Cholesterol | 20 mg |
Sodium | 570 mg |
Total Carbs | 12 g |
Dietary Fiber | 0 g |
Protein | 10 g |
Different products may contain allergens such as Milk, Wheat, Egg, Soy, Peanuts, Tree Nuts, Fish and Shellfish. If you are sensitive to allergens, always check the labels before use.