Show Subscription Form




Cajun Canapes Recipe
Cajun Canapes Recipe photo by Taste of Home
TOTAL TIME: Prep: 40 min. Bake: 10 min.
MAKES: 10 servings

Ingredients

  • 2 tubes (12 ounces each) refrigerated buttermilk biscuits
  • 1/2 pound bulk pork sausage, cooked and drained
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 1/4 cup chopped green pepper
  • 1/4 cup mayonnaise
  • 2 green onions, chopped
  • 2 teaspoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried thyme
  • 1/8 to 1/4 teaspoon cayenne pepper

Nutritional Facts

1 serving (2 each) equals 231 calories, 14 g fat (6 g saturated fat), 28 mg cholesterol, 635 mg sodium, 18 g carbohydrate, trace fiber, 8 g protein.

Directions

  1. Bake biscuits according to package directions, except turn biscuits over halfway through baking. Remove from pans to wire racks to cool completely.
  2. Using a melon baller, scoop out the center of each biscuit, leaving a 3/8-in. shell (discard biscuit center or save for another use). In a small bowl, combine the remaining ingredients. Spoon about 1 tablespoonful into the center of each biscuit.
  3. Place on an ungreased baking sheet. Bake at 400° for 8-10 minutes or until heated through. Yield: 20 appetizers.
Originally published as Cajun Canapes in Country Woman Christmas Annual 2006, p41

Nutritional Facts

1 serving (2 each) equals 231 calories, 14 g fat (6 g saturated fat), 28 mg cholesterol, 635 mg sodium, 18 g carbohydrate, trace fiber, 8 g protein.

Reviews for Cajun Canapes(3)

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jan. 1, 2013

Filling was delicious, but there is far too much bread. I used only half of each biscuit, but the amount of bread is more than needed. Next time, I will probably cut the dough and reform each biscuit into four parts.

MY REVIEW
Reviewed Dec. 31, 2011

This looks delicious but wouldn't it be easier to jut tear the biscuit in two and put into a muffin tin so its a little bowl?

MY REVIEW
Reviewed Dec. 30, 2011

I don't like gr. pepper so I left it off. We eat a lot of venison so I made it with the homemade venison sausage. Scrumptious! And easy.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT