Your party guests will devour this easy appetizer! Bite-sized sausage patties tucked in warm, flaky biscuits and topped with Mexicali, Green Chili & Cheese or Chile Con Queso Dip.
14 mini frozen biscuits
1 (16-ounce) breakfast sausage roll
2 tablespoons maple syrup, optional
¼ cup plus 3 tablespoons La Terra Fina Mexicali Dip & Spread, Chile Con Queso Dip & Spread or Green Chili & Cheese Dip & Spread
3 tablespoons melted salted butter
Preheat the oven and bake frozen biscuits according to package directions.
While the biscuits are baking, form the breakfast sausage into 2-inch round patties or about the size of the biscuits. Heat a non-stick skillet over medium-high heat. Cook the sausage patties until cooked through. Transfer to a paper-towel lined plate to drain.
To assemble, cut the biscuits in half. Top each bottom biscuit half with a sausage patty. Optionally, brush the maple syrup over the sausage patties. Spoon ½ tablespoon of the cheese dip on top and lastly add the biscuit tops. Bake for 2 minutes on 425 degrees F to warm the cheese.
Brush the tops of the biscuits with the melted butter. Serve the sausage and cheese biscuits warm.
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