Servings:
16 servings
Prep Time:
20 mins
Total Time:
35 mins
Ingredients
-
1 lb.hot pork sausagesee savings
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1 pkg. (8 oz.)PHILADELPHIA Cream Cheese, cubedsee savings
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1 can (10 oz.)diced tomatoes and green chilessee savings
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1 tsp.cuminsee savings
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3/4 tsp.saltsee savings
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1/8 tsp.black peppersee savings
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1/8 tsp.garlic powdersee savings
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1 canjumbo refrigerated biscuitssee savings
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1egg, lightly beatensee savings
Chipotle Cream
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4 oz. (1/2 of 8-oz. pkg.)PHILADELPHIA Cream Cheesesee savings
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1/2 cupsour creamsee savings
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2canned chipotle peppers in adobo sauce, mincedsee savings
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1/2 tsp.garlic saltsee savings
Directions
1.
PREHEAT oven to 350 degrees F.
2.
SPRAY a cookie sheet with vegetable oil cooking spray; set aside.
3.
IN a large skillet, over medium-high heat, cook sausage, crumbling into small pieces. Once cooked through, drain fat. Add 8 oz. cream cheese to sausage and stir until melted. Add tomatoes, cumin, salt, pepper and garlic powder. Stir to combine.
4.
OPEN can of biscuits; separate each biscuit into 2 halves. Flatten each half with your hands to make larger. Spoon a heaping tablespoon of sausage mixture onto center of each biscuit; fold biscuit in half and seal by pressing edges together. Place on prepared baking sheet and brush with beaten egg.
5.
BAKE 15 minutes. Remove from oven and allow to cool slightly before serving with Chipotle Cream.
Chipotle Cream
IN a small saucepan, combine 4 oz. cream cheese, sour cream, chipotle peppers and garlic salt. Cook over medium heat until cream cheese is melted and all ingredients are combined.
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