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Cheese & Sausage Pastry Poppers

 Cheese & Sausage Pastry Poppers
Refrigerated pie crust makes easy work for these bite-size appetizers.They are a delicious mix of sweet and savory.—Jeanette Nelson, Sophia, West Virginia
30 ServingsPrep: 30 min. Bake: 15 min./batch


  • 1/2 pound Johnsonville® Hot Italian Sausage Links
  • 4 shallots, chopped
  • 1 package (14.1 ounces) refrigerated pie pastry
  • 2/3 cup dried apricots, coarsely chopped
  • 1/3 cup peach preserves
  • 2 tablespoons balsamic vinegar
  • 2/3 cup crumbled blue cheese
  • 1 package (3 ounces) cream cheese, softened
  • 1/2 cup finely chopped walnuts


  • In a large skillet, cook sausage and shallots over medium heat until
  • sausage is no longer pink; drain.
  • On a lightly floured surface, unroll pastries. Cut with a floured
  • 2-1/2-in. round cookie cutter. Press circles onto the bottom and up
  • the sides of greased miniature muffin cups; set aside.
  • In a large saucepan, combine the apricots, preserves and vinegar.
  • Cook and stir over medium heat until apricots are softened. Remove
  • from the heat; stir in sausage mixture. In a small bowl, combine the
  • cheeses.
  • Spoon 3/4 teaspoon cheese mixture into each pastry-lined muffin cup;

2 of 2

Cheese & Sausage Pastry Poppers (continued)

Directions (continued)

  • top with 1 tablespoon sausage-fruit mixture. Sprinkle with nuts.
  • Bake at 425° for 12-14 minutes or until edges are light golden
  • brown. Serve warm. Yield: about 2-1/2 dozen.
Nutritional Facts: 1 appetizer equals 127 calories, 8 g fat (3 g saturated fat), 11 mg cholesterol, 136 mg sodium, 12 g carbohydrate, 1 g fiber, 3 g protein.