Thursday, October 17, 2013

Cheese and Sausage Cups

Photo courtesy of the Cooking Corner.
     Recently I took on the quest of stuffing banana peppers. (We had a boatload.) As it turned out, I had leftover filling. Since I wasn't about to waste this creamy, cheesy goodness, I had to find another use for it. With a can of refrigerator biscuits, I used the cheese and sausage filling to remake the idea of "Taco Cups" or "BBQ cups."
     This is so easy. It's a biscuit pressed into a muffin tin and filled with some type of meat and topped with cheese. The variations are boundless. This particular combination of cheeses and sausage is best with a side dip like a spicy Ranch or salsa.

Cheese and Sausage Cups
1/2 lb. Italian sausage
1 - 4 oz. pkg. cream cheese, softened
1/8 cup onion, diced fine
1 cloves garlic, chopped
1/2 cup Italian blend shredded cheese
1/2 cup shredded Colby Jack cheese, divided
sprinkle of salt and pepper
1 pkg. refrigerator biscuits, if large ones (or Grands by Pillsbury) split in half.

Brown sausage, stirring constantly and breaking pieces up to a fine texture. Add onion and garlic after 5 minutes. Cover with lid ajar and cook another 7-8 minutes until meat is done (no longer pink) and vegetables tender.

Mix cream cheese, Italian blend, 1/2 of Colby Jack cheese and sausage in small bowl until well combined. Set aside.

Preheat oven to 375 or as package directs.

Spray coat or butter muffin tin. Place biscuits in tins, pushing up the sides to the edge. Spoon cheese filling to top. Sprinkle with remaining Colby Jack cheese.

Bake 12-15 minutes or as package directs.

Remove from oven and serve. 

Makes about 5-6 servings of 2-3 cups each. (This is best served with a dip like Ranch dressing or salsa.)
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