INGREDIENTS

INSTRUCTIONS

Begin chopping and browning the sausage in a dry skillet over a low to
medium flame. When sausage starts releasing juices, add onions and
jalapeno. Stir-fry until sausage is thoroughly browned, and onions begin to
caramelize. Season with salt and black pepper, to taste. Drain excess
juice, transfer sausage filling to a bowl, and pat dry with paper towels.
If filling is too wet, it will damage pastry dough. Add cream cheese to the
filling and incorporate it with hands.
Cut puff pastry squares diagonally, to form two equal size triangles.
Before filling each one, moisten edges with a brush and water. Place about
2 tablespoons filling in the center of the dough, forming a triangle within
the triangle of pastry dough. Bring the two points of the base of the
pastry dough triangle to meet the third point, and firmly squeeze ALL edges
together. Make sure the filling is completely enveloped by dough. Press the
tines of a fork into each seam; the indentations will allow dough to expand
when baked. Bake at 400 degrees until dough puffs and browns (20-25
minutes). If using refrigerated crescent rolls, fill the raw dough and bake
according to directions on package.
Yield: 14-16 puffs.
Converted by MC_Buster.
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe by: IN FOOD TODAY SHOW #INE279E
Converted by MM_Buster v2.0n.

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