Thursday, March 11, 2010
Bavarian Sausage Ring
Great Appetizer serves 15
1 lb. bulk pork sausage
1/2 cup chopped onion
1 teaspoon chopped garlic
1 (8-oz.) can sauerkraut, drained, rinsed
1 (8-oz.) pkg. cream cheese, softened, cut into pieces
1 (8-oz.) can Refrigerated Crescent Dinner Rolls (We wanted more of a crust so we used 2 cans)
Sliced green onions, if desired
Fresh parsley sprigs, if desired
1. Heat oven to 350°F. Heat large skillet over medium heat until hot. Add sausage, onion and garlic; cook 8 to 10 minutes or until sausage is no longer pink, stirring occasionally. Drain. Add sauerkraut and cream cheese; mix until cheese is slightly melted.
2. Unroll dough into 8 triangles. Arrange triangles on ungreased 12-inch pizza pan or cookie sheet with shortest sides toward center, overlapping in wreath shape and leaving 4-inch circle open in center. (Crescent dough points will overlap edge of pan). Spoon sausage mixture on widest part of dough. Pull end points toward center, over sausage mixture in pinwheel design; tuck under dough to form ring.
3. Bake at 350°F. for 18 to 20 minutes or until golden brown. Cool 5 minutes. Garnish with green onions and parsley. Serve warm.