Side Pannel
Sausage Cheese Swirls #2
Ingredients List
- 1 lb Bulk sausage
- 1/2 c Grated sharp cheddar cheese
- 2 tb Corn meal
- 1 pk (8-oz) refrigerated corn
- -muffins
Directions
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
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
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