Sausage cheese swirls #2
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Bulk sausage |
| ½ | cup | Grated sharp cheddar cheese |
| 2 | tablespoons | Corn meal |
| 1 | pack | (8-oz) refrigerated corn muffins |
Directions
In small bowl mix sausage & cheese. Set aside. Line a jellyroll pan with foil. Set aside. Sprinkle 1 Tbsp corn meal onto work surface or waxed paper. Place 3 muffings in a row; pinch & press together. With rolling pin, roll into a 13x5-inch rectangle. Spoon on half the sausage mixture & spread to within ½-inch of the edge. Roll up from the 13-inch side, jelly roll fashion, pinching seam to seal. Place seam side down in pan. Repeat with remaining ingredients. Bake 18-20 minutes or until lightly browned at 375.
Slice into ½-inch slices. Serve warm. Yields about 44 slices.
RHONNIE CROWLEY
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .