Spicy Sausage Meatballs

This is the appetizer that I made for dinner tonight, the one that I shared before and after oven photos of. Now, they’re called “spicy,” but I didn’t include the spicy ingredients because two out of the four of us don’t do spicy foods.

These were super tasty, but slightly high maintenance. It takes a little while to make sure that the sausage mixture is well blended; I suggest using a larger bowl to have more room to do so.

Ingredients

1 pound Owens Hot Sausage (I used Mild Tennessee Pride sausage)

2 cups Bisquick

4 cups shredded cheddar cheese, Monterrey jack, or mixed

1/8 teaspoon salt

1/8 teaspoon pepper

1 tablespoon dried sage

1 tablespoon dreid parsley

2 tablespoons pickled jalapeno, chopped (I didn’t include this)

2 tablespoons water

Directions

Preheat oven to 375 degrees and spray 2 cookie sheets with non-stick cooking spray.

Put all ingredients in a large bowl and mix with your hands.

Form into 1 inch balls and place them on baking sheets, leaving some space between them so you can turn them over.

Bake 15 minutes and then turn them over. Bake an additional 15 minutes and transfer to serving dish. (This depends on how hot your oven gets; I cooked mine for 12 minutes, flipped them, and then cooked for another 12 minutes).

If you have leftovers, they are good reheated in the microwave.

Crab Filled Crescent Wontons

These are super delicious and super easy to make. My family and I scarfed them down.

Since one member of our dinner party can’t get here until 6:00 pm, the rest of us get hungry waiting until dinner time. So, I thought that I’d make appetizers this weekend.

Ingredients

1 8oz tube crescent roll dough

3oz cream cheese, softened (I missed the “softened” part, so it took lots and lots of stirring to get the filling to the consistency that I wanted it to be)

1/4 cup mayonnaise

3/4 cup cooked crabmeat, chopped (I used lump crabmeat, which I haven’t had before, and it was amazing quality)

2 green onions, chopped (I didn’t include this because, well, I don’t like onions)

1/8-1/4 teaspoon cayenne pepper (I put 1/4 teaspoon, but couldn’t taste it at all; on the other hand, everybody could tell it was there, so it depends on your spice tolerance)

salt and pepper, to taste (I didn’t put this in there either)

Directions

Preheat oven at 375 degrees.

Spray cookie sheet with cooking spray, or put parchment paper on your cookie sheet like I did.

Unroll the dough on your work surface. Pinch seams to seal them up, and roll with a rolling pin to create an even rectangle. Cut the rectangle into 6×4 rows to make 24 squares.

Mix cream cheese, mayo, crabmeat, onion, red pepper, and salt and pepper (if you want the later two).

Divide crab mixture evenly among the squares, dropping it by spoonfuls that are 1/2 inch from one corner of each square.

Starting with the same corner, fold dough over filling, and tuck end tightly underneath filling; continue rolling to within 1/2 inch of opposite corner. Roll opposite corner of dough over roll; press to seal. Don’t be disappointed if your wontons don’t look like wontons; mine were tasty pockets.

Place on cookie sheet and brush with egg white, if desired. (I didn’t do the later).

Bake 10-15 minutes or until golden brown.

Remove from cookie sheet.

Serve warm.

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