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Cajun Canapes

—Jerri Peachee, Gentry, Arkansas
  • Total Time
    Prep: 40 min. Bake: 10 min.
  • Makes
    20 appetizers

Ingredients

  • 2 tubes (12 ounces each) refrigerated buttermilk biscuits
  • 1/2 pound bulk pork sausage, cooked and drained
  • 1-1/2 cups shredded cheddar cheese
  • 1/4 cup chopped green pepper
  • 1/4 cup mayonnaise
  • 2 green onions, chopped
  • 2 teaspoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried thyme
  • 1/8 to 1/4 teaspoon cayenne pepper

Directions

  • Bake biscuits according to package directions, except turn biscuits over halfway through baking. Remove from pans to wire racks to cool completely.
  • Using a melon baller, scoop out the center of each biscuit, leaving a 3/8-in. shell (discard biscuit center or save for another use). In a small bowl, combine the remaining ingredients. Spoon about 1 tablespoonful into the center of each biscuit.
  • Place on an ungreased baking sheet. Bake at 400° for 8-10 minutes or until heated through.
Nutrition Facts
2 each: 231 calories, 14g fat (6g saturated fat), 28mg cholesterol, 635mg sodium, 18g carbohydrate (1g sugars, 0 fiber), 8g protein.

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