January 12, 2017
1 Pound Of Gianelli Bulk Sausage (Hot ,Sweet, or Breakfast)
8-ounces Of Cream Cheese
1 Tablespoon Worcestershire Sauce
1-1/2 Cups Of Your Favorite Shredded Cheese ( We Used Cheddar)
1 12-Ounce Cans Of Refrigerated Biscuits
1Preheat oven to 375 degrees. Spray cooking spray lightly on your mini muffin pan.
2In a skillet, over medium-high heat, cook and stir sausage. Cook until sausage is no longer pink and cooked through. Drain grease. Pat the sausage down with paper towels to remove excess grease.
3In a large bowl combine and stir sausage, cream cheese, Worcestershire sauce, and shredded cheese until mixed thoroughly.
4Remove biscuits from can and split each biscuit in half. Place the biscuits in each muffin tin. Then scoop the sausage mixture into the mini muffin tin. Press the mixture down slightly.
5Bake for 12 to 15 minutes, until biscuits are golden brown and dough is cooked through.
Makes 24 Biscuits