Golden Cheesy Sausage Puffs
1 tube refrigerated crescent roll
2 Tbsp. spicy brown mustard
5 Dibrova Smoked Sausages with Cheddar, cut into ¾ inch pieces
And cut again in half crosswise
Preheat oven to 375 degrees. Lightly sprinkle work surface with flour.
Unroll the crescent roll dough, being careful not to let the dough separate into perforated triangles. Pinch dough along all perforations to make one large rectangle. Spread mustard over dough.
Cut the rectangle lengthwise in half, then crosswise into ½ inch strips. Loosely wrap the mustard side of the dough around a piece of sausage, letting the ends of the sausage poke out a little. Put all the pieces about 1 inch apart on an ungreased cookie sheet. Bake about 15 minutes until lightly golden in color. Remove with a spatula onto a platter and serve right away.
Baked BowTies with Sausage & Peas
5 links Dibrova Smoked Sausage with Cheddar Cheese, sliced into ¼ inch pieces
1 Tbsp oil
1 can (10-3/4 ounces) cream of mushroom soup
2-1/2 cups milk
1 box (12 ounces) Bow Tie pasta (“Farfalle”), uncooked
1 cup shredded mozzarella cheese, divided
1 cup frozen peas
3 Tbsp fresh bread crumbs
Preheat oven to 375 degrees. Heat oil in a medium size skillet and lightly brown sausage slices over medium heat. Drain and set aside.
In a 3-quart oven-safe casserole, mix together the milk and soup until smooth. Stir in the uncooked pasta, sausage, ½ cup of the cheese and the frozen peas. Cover tightly with foil and bake for 45 minutes.
After 45 minutes, uncover and sprinkle with remaining cheese then bread crumbs. Return to oven and bake uncovered for an additional 8 minutes until golden. Let stand 5 minutes before serving.