Cajun Canapes Recipe
Cajun Canapes Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
—Jerri Peachee, Gentry, Arkansas
MAKES:
10 servings
TOTAL TIME:
Prep: 40 min. Bake: 10 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 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.
Originally published as Cajun Canapes in Country Woman Christmas Annual 2006, p41

Nutritional Facts

2 each: 231 calories, 14g fat (6g saturated fat), 28mg cholesterol, 635mg sodium, 18g carbohydrate (1g sugars, 0 fiber), 8g protein.

  • 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
  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

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Beema User ID: 446601 137938
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."

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skippydel13zone6KY User ID: 4043588 109098
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
jackofalltrades User ID: 6344852 82963
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."

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