Hogging the Covers
Having family and friends over? Try this easy appetizer recipe filled with Johnsonville Beddar with Cheddar Smoked Rope Sausage wrapped in a tender crescent roll and ready to dip into a creamy, mouthwatering cheesy onion and beer dip. For ease in entertaining, make a day ahead!
package (13.5 ounces) JOHNSONVILLE Beddar with Cheddar Smoked Rope Sausage, cut into 16 (3/4-inch) coin-slice pieces
package (8 ounces) refrigerated crescent rounds
Everything bagel spice
Cheesy Onion & Beer Dip
tablespoon canola oil
package (16 ounces) processed American cheese, cut into ½-inch cubes
package (4 ounces) cream cheese, cubed
Preheat oven to 375°F.
Unroll crescent dough on work surface. Separate perforated strips; cut in half to create four-inch strips.
Wrap dough strip around sausage; press ends to seal.
Place spice in a small bowl; roll dough edges in spice to coat.
Place wrapped sausages in greased muffin cups.
Bake 375°F until golden brown; about 15 minutes.
Serve with Cheesy Onion & Beer Dip
In a large skillet, cook and stir onions in oil over medium heat until caramelized; about 20 minutes.
Add cheeses and beer, cook and stir over medium heat until cheese is melted; 5-8 minutes.
Day Ahead Preparation:
Prepare sausage recipe a day ahead. Cover muffin tin with plastic wrap.
Store in the refrigerator.
Let rest on the counter for 10 minutes before baking.
Prepare dip recipe a day ahead.
Store covered in microwave safe container.
Heat before serving.