| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Meat |
12 |
Servings |
INGREDIENTS
| 1 |
lb |
Bulk sausage |
| 1/2 |
c |
Grated sharp cheddar cheese |
| 2 |
tb |
Corn meal |
| 1 |
pk |
(8-oz) refrigerated corn muffins |
INSTRUCTIONS
In small bowl mix sausage & cheese. Set aside. Line a jellyroll pan with
foil. Set aside. Sprinkle 1 Tbsp corn meal onto work surface or waxed
paper. Place 3 muffings in a row; pinch & press together. With rolling pin,
roll into a 13x5-inch rectangle. Spoon on half the sausage mixture & spread
to within 1/2-inch of the edge. Roll up from the 13-inch side, jelly roll
fashion, pinching seam to seal. Place seam side down in pan. Repeat with
remaining ingredients. Bake 18-20 minutes or until lightly browned at 375.
Slice into 1/2-inch slices. Serve warm. Yields about 44 slices.
RHONNIE CROWLEY
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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