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Pepperidge farm smokey sausage cups
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| These bite sized appetizers feature spic kielbasa with Dijon-style mustard and marmalade atop flaky puff pastry cups Thaw time 40 minutes Prep 15 minutes Bake 15 minutes Ingredients: | |
| all purpose flour | |
| 1/2 of 17.3 ounce pkg. pepperidge farm puff pasty sheets (1 sheet,thawed) | |
| 6 oz | kielbasa, diced (about 1 1/2 cups) |
| 2 tbsp. | orange marmalade or your favorite jam |
| 1 tbsp Dijon -style mustard | |
| Chopped fresh parsley | |
Directions:
Heat oven to 400. Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 10x15 inch rectangle. Cut the pastry sheet into 24 ( 2 1/2 inch) squares. Press the pastry squares into 24 ( 1 3/4 inch ) mini muffin pan cups.
Stir the kielbasa, marmalade and mustard in a medium bowl. Spoon about 1 tbsp kielbasa mixture into each pastry cup.
Bake for 15 minutes or until pastries are golden brown. Sprinkle the pastries with the parsley before serving.
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