Cheesy Sausage Jalapeno Popper Empanadas
Cheesy Sausage Jalapeno Popper Empanadas are the perfect portable Brinner. This simple recipe is a fusion of your favorite appetizer (jalapeno poppers) in a fun empanada. It is stuffed with 2 ooey gooey melty cheeses, jalapenos and sausage!
We are so excited to be partnering with our friends at Jones Dairy Farm to bring you a scrumptious breakfast or brunch recipe perfect for the holidays with family and friends, starring one of my favorite ingredients: Fully Cooked Chicken Sausage Patties!!! My freezer is loaded with these sausage patties, and I love to add these to my breakfast, but when I am thinking about Brinner (breakfast for dinner), these are absolutely perfect to make quick work of prep.
These Cheesy Sausage Jalapeno Popper Empanadas start with frozen puff pastry and fully cooked chicken sausage (yes that simple). The puff pastry is rolled out and loaded up with your favorite jalapeno popper fixings (cheese, sausage, and jalapeno). Then you fold it over and crimp the edges to seal the empanadas and bake it in the oven.
I fell in love with creating recipes that I stuff different ingredients into dough or pastry. Much like the Cheesy Bacon and Eggs Breakfast Bombs that everyone goes nuts over. This is truly an extension of that love. And you are going to love love love these!
They are perfect for breakfast, lunch or Brinner. Brinner is my favorite meal, and I can remember as far back as 6 or 7-years-old when my mom would tell me that we were having breakfast for dinner I would flip with excitement. Brinner. Breakfast for dinner. YES! I am still a huge fan, and my daughter who is now 7-years-old has the same excitement as I do. Between the two of us, it's a wonder that we will ever eat a regular dinner again. Brinner rules!
I will let you all know that you can pick up Jones Dairy Farm products at your local retailer. The company’s products are distributed nationwide, so be sure to check out their product locator so see where you can pick some up. If you’re looking for the breakfast sausage, it’s in the freezer section!
Enjoy!
With love from our Simple Kitchen to yours.
RECIPE AT THE BOTTOM
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Breakfast is what Jones Dairy Farm does! Can't get enough? Find more scrumptious breakfast and brunch recipes here.
Cheesy Sausage Jalapeno Popper Empanadas
SERVES 8 | ACTIVE TIME 15 Min |TOTAL TIME 35 Min
8 ounces cream cheese, softened
1 (5-ounce) package Jones Dairy Farm Fully Cooked Chicken Sausage Patties, diced
1 medium jalapeno, diced
1 medium jalapeno, diced
1 large egg, beaten
1 package of puff pastry (2 sheets)
8 ounces Colby Jack cheese, shredded
kosher salt, for sprinkling
cilantro, chopped
Preheat oven to 425°F. Line a baking sheet with aluminum foil and spray with non-stick spray. Set aside.
In a medium bowl combine cream cheese, sausage, and diced jalapeno. Mix until well combined. Set aside. In a small bowl combine 1 egg and a tablespoon of water. Whisk until well combined. Set aside.
Lay 1 sheet of puff pastry on a floured counter top and gently roll it out to about 8 by 8 inches. Use a 4-inch cookie cutter or bowl to cut the pastry into 4-inch rounds. Place the rounds on the baking sheet. Repeat with the second sheet.
Add a scoop of sausage and cheese mixture to the center of the puff pastry and top with Colby Jack cheese, leaving a 1/2-inch border. Pull the sides together to create a half circle and press the edges together to seal, pushing in any escapees that are on the edges.
Use two fingers to create a ruffle crimp around the edges or use a fork to crimp closed. Brush the tops of the empanadas with egg wash and sprinkle with salt.
Bake for 20 to 25 minutes, or until golden brown. Sprinkle with chopped cilantro.
Serve and enjoy!
Recipe developed by Donna Elick - 1 package of puff pastry (2 sheets)
8 ounces Colby Jack cheese, shredded
kosher salt, for sprinkling
cilantro, chopped
Preheat oven to 425°F. Line a baking sheet with aluminum foil and spray with non-stick spray. Set aside.
In a medium bowl combine cream cheese, sausage, and diced jalapeno. Mix until well combined. Set aside. In a small bowl combine 1 egg and a tablespoon of water. Whisk until well combined. Set aside.
Lay 1 sheet of puff pastry on a floured counter top and gently roll it out to about 8 by 8 inches. Use a 4-inch cookie cutter or bowl to cut the pastry into 4-inch rounds. Place the rounds on the baking sheet. Repeat with the second sheet.
Add a scoop of sausage and cheese mixture to the center of the puff pastry and top with Colby Jack cheese, leaving a 1/2-inch border. Pull the sides together to create a half circle and press the edges together to seal, pushing in any escapees that are on the edges.
Use two fingers to create a ruffle crimp around the edges or use a fork to crimp closed. Brush the tops of the empanadas with egg wash and sprinkle with salt.
Bake for 20 to 25 minutes, or until golden brown. Sprinkle with chopped cilantro.
Serve and enjoy!
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Disclosure: This is a sponsored post in partnership with Jones Dairy Farm. All thoughts and opinions are our own. Sumber https://www.theslowroasteditalian.com
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