Savory and Sweet Breakfast Biscuit Sliders

By carvalhohm2

Ingredients

• 1 lb bulk pork sausage
• 1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
• 1/8 teaspoon freshly ground pepper
• 1/8 teaspoon Garlic Powder
• 1/8 teaspoon Onion Powder
• 1 Egg
• 2 teaspoons water
• 1 can (16.3 oz) refrigerated Southern Style biscuits (8 biscuits)
• 1 tablespoon Canola Oil
• 1/4 cup Seedless Strawberry Jam
• 3 tablespoons Unsalted or Salted Butter, cut into 1/2-inch pieces
• 32 cocktail picks, if desired
• 8 fresh strawberries, quartered, if desired

Details

Servings 8
Cooking time 35mins
Adapted from pillsbury.com

Preparation

Step 1

1 Heat oven to 350°F. In large bowl, mix sausage, spinach, pepper, garlic powder and onion powder. Shape mixture into 8 patties, 3 inches in diameter.

2 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 to 15 minutes or until golden brown. Remove from cookie sheet to cooling rack.

3 Meanwhile, heat 12-inch nonstick skillet over medium heat. Add half of the oil and 4 sausage patties; cook 5 to 8 minutes on each side or until pork is no longer pink in center. Remove to paper towel-lined plate; cover with foil to keep warm. Repeat with remaining oil and patties.

4 In small microwave bowl, microwave jam uncovered on High 20 to 30 seconds or until hot and bubbly; stir in butter with wire whisk until melted. Using serrated knife, split biscuits. Spread 2 teaspoons 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.