Spicy Sausage Dippers
Yield: 8 servings
� 17-oz box frozen puff pastry (1 sheet), thawed
24 Bryan Cocktail Smokies sausages
8 oz pepper Monterey Jack cheese, grated
2 T milk
� C crushed Restaurant-Style Tostitos
Heat oven to 375�F. Spray baking sheet lightly with cooking spray. Cut thawed puff pastry into 24 equal-sized rectangle pieces. Top each rectangle with a mound of grated cheese and one cocktail sausage. Press edges of puff pastry around filling to seal. Brush rolls with milk and then roll in crushed Tostitos. Place seam side down on baking sheet. Bake approximately 15 to 20 minutes or until golden brown. Serve with salsa or chipotle ranch dressing.
Source: South Idaho Press, Tuesday, February 20, 2007
Typed by: Susan Godfrey