Smoky Potato Packets

INGREDIENTS

1 bag (28 oz) frozen potatoes O'Brien with onions and peppers
1 package (16 oz) miniature smoked Polish sausages
3/4 cup ranch dressing
1 cup shredded Cheddar and American cheese blend (4 oz)
2 tablespoons chopped chives or green onions

DIRECTIONS

1. Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty (or nonstick) foil. If using heavy-duty foil, spray foil with cooking spray.
2. In large bowl, gently mix potatoes, sausages and dressing. Spoon mixture evenly onto foil sheets. Wrap each packet securely using double-fold seals, allowing room for heat expansion.
3. When grill is heated, place foil packets on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 30 to 35 minutes, rotating and turning packets over several times, until potatoes are tender.
4. Remove packets from grill; open carefully to allow steam to escape. Sprinkle each with cheese and chives. Close packets; let stand until cheese is melted.

Photo and Recipe from Pillsbury

Bavarian Sausage Ring

Great Appetizer serves 15

INGREDIENTS


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

DIRECTIONS

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.