SAVORY AND SWEET BREAKFAST BISCUIT SLIDERS

Photo by Christina H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    lb bulk pork sausage

  • 1

    box (9oz) Green Giant frozen chopped spinach, thawed, squeezed to drain

  • 1/8

    tsp freshly ground pepper

  • 1/8

    tsp garlic powder

  • 1/8

    tsp onion powder

  • 1

    egg

  • 2

    tsp water

  • 1

    can (16.3oz) Pillsbury Grands! Homestyle refrigerated Southern Style biscuits (8)

  • 1

    tblsp Crisco Pure Canola oil

  • 1/4

    cup seedless strawberry jam

  • 3

    tblsp butter, cut into 1/2 in pieces

  • 32

    cocktail picks, if desired

  • 8

    fresh strawberries, quarterd, if desired

Directions

Heat oven to 350. In large bowl, mix sausage, spinach, pepper, garlic powder and onion powder. Shape mixture into 8 patties, 3 inches in diameter. In small bowl, beat egg and water with wire whisk or fork until blended. Separate dough into 8 biscuits. On ungreased cookie sheet, place biscuits 2 inches apart; brush with egg mixture. Bake 11-15 minutes or until golden brown. Remove from cookie sheet to cooling rack. Meanwhile, heat 12 inch nonstick skillet over medium heat. Add half of the oil and 4 sausage patties; cook 5-8 minutes on each side or until pork is no longer pink in the center. Remove to paper-lined towel plate; cover with foil to keep warm. Repeat with remaining oil and patties. In small microwavable bowl, microwave jam uncovered on high 20-30 seconds or until hot and bubbly; stir in butter with wire whisk until melted. Using serrated knife, split biscuits. Spread 2 tablespoons strawberry butter on cut sides of each biscuit. Fill biscuits with patties. If desired, place 4 cocktail picks in each sandwich, one in each quadrant; cut sandwiches into quarters with serrated knife. Garnish with strawberries.

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