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Cajun Canapes

 Cajun Canapes
—Jerri Peachee, Gentry, Arkansas
10 ServingsPrep: 40 min. Bake: 10 min.

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

Directions

  • Bake biscuits according to package directions, except turn biscuits
  • over halfway through baking. Remove from pans to wire racks to cool
  • completely.
  • 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.
  • Place on an ungreased baking sheet. Bake at 400° for 8-10 minutes
  • or until heated through. Yield: 20 appetizers.

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Cajun Canapes (continued)

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.