1 to 1 1/2 teaspoons flour
1 sheet frozen puff pastry (half of a 17 1/4 ounce package), thawed
1/2 pound bulk pork sausage
1/2 teaspoon ground sage, or to taste
1/2 cup shredded Cheddar cheese
Mix together the sausage, sage and cheese. Divide the mixture into thirds. Shape each third into a cylinder the length of the pastry. Place this filling on the 12-inch edge of the pastry. Roll up. Press ends to seal. Cut each roll into 12 (1-inch) slices. Place them 1 1/2 inches apart on a baking sheet and bake 15 minutes or until golden. Remove from the oven and serve.
Makes 36 appetizers.
1 (12 ounce) can buttermilk biscuits (10 count)
3/4 cup raspberry or strawberry preserves
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
Grease 10 cups in a muffin tin. Separate dough into 10 biscuits. Cut each biscuit into 3 pieces or leaves. Stand 3 leaves evenly around sides and bottom of cup, overlapping slightly. Press dough firmly together.
Combine preserves and spices. Spoon about 1 tablespoon of mixture into center of each muffin cup. Bake in a preheated 375 degree F oven for 10 to 12 minutes or until lightly browned. Cool slightly and remove from pan.