Mini Bbq Sausage Tartlets Recipes

MINI BBQ SAUSAGE TARTLETS

Steps:

• Preheat oven to 350°.
• Spray 2 mini tartlet pans (should be 12 cups per pan) with cooking spray (remember to fill leftover tarlet cups with a small amount of water to prevent burning).
• Heat 10 inch pan on med high heat, add sausage, onion and green pepper, saute for 10 minutes.
• Add chopped mushrooms and garlic, continue to saute for an additional 3 minutes and drain if needed.
• Add oregano, basil, salt and pepper. Mix well.
• Pour in Barbecue sauce and simmer for 10 minutes to let flavors combine.
• Remove from heat and stir in Swiss cheese.
• Meanwhile prepare biscuits by cutting them in half and bringing the cut ends together to make a circle.
• Form them by hand into 2 1/2 inch circles and place them in the prepared tartlet pans by gently pressing down.
• Spoon a heaping tsp of the meat mixture in each circle.
• Cook in oven for 20 minutes.
• Remove and let cool on wire rack.
• Serve at room temperature.

JIMMY DEAN SOUTHWESTERN SAUSAGE TARTS

Steps:

• Preheat oven to 350 degree F.
• Unwrap piecrusts and roll each out to slightly thinner than original thickness. Use a 4-inch cookie cutter to cut circles out of crust; gently press each circle into bottom and up the sides of ungreased muffin cup baking pans (crust will not reach top of tin). If necessary, re-roll dough scraps to make additional dough circles.
• Combine cooked sausage with remaining ingredients; mix well. Spoon mixture into each crust, filling about 3/4 full.
• Bake 40 minutes or until crust is browned.

SLOW COOKER COCKTAIL SMOKIES

Steps:

• Combine grape jelly and barbeque sauce in a slow cooker. Stir in the miniature smoked sausage links. Cook on High, until heated through, 2 to 3 hours.