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Cheese & Sausage Pastry Poppers

Total Time

Prep: 30 min. Bake: 15 min./batch


about 2-1/2 dozen

Refrigerated pie crust makes easy work for these bite-size appetizers.They are a delicious mix of sweet and savory. —Jeanette Nelson, Bridgeport, West Virginia


  • 1/2 pound bulk hot Italian sausage
  • 4 shallots, chopped
  • 1 package (14.1 ounces) refrigerated pie pastry
  • 2/3 cup dried apricots, coarsely chopped
  • 1/3 cup peach preserves
  • 2 tablespoons balsamic vinegar
  • 2/3 cup crumbled blue cheese
  • 3 ounces cream cheese, softened
  • 1/2 cup finely chopped walnuts


  1. In a large skillet, cook sausage and shallots over medium heat until sausage is no longer pink; drain.
  2. On a lightly floured surface, unroll pastries. Cut with a floured 2-1/2-in. round cookie cutter. Press circles onto the bottom and up the sides of 30 greased miniature muffin cups; set aside.
  3. In a large saucepan, combine the apricots, preserves and vinegar. Cook and stir over medium heat until apricots are softened. Remove from the heat; stir in sausage mixture. In a small bowl, combine the cheeses.
  4. Spoon 3/4 teaspoon cheese mixture into each pastry-lined muffin cup; top with 1 tablespoon sausage-fruit mixture. Sprinkle with nuts. Bake at 425° for 12-14 minutes or until edges are light golden brown. Serve warm.

Nutrition Facts

1 appetizer: 127 calories, 8g fat (3g saturated fat), 11mg cholesterol, 136mg sodium, 12g carbohydrate (5g sugars, 1g fiber), 3g protein.

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