Sunday, July 22, 2012

rotel biscuits

The Griffins made these for us on our ski trip and I stole it for the beach a few weeks ago.  

2 cans of biscuit dough
1 lb of pork sausage
1 can of drained rotel
4 oz of cream cheese
1 c of shredded mozzarella

Preheat oven to temperature listed on biscuit instructions (425?).  Cook and drain the sausage.  Grease muffin tins.  Half each biscuit for regular muffin tins, third or quarter them for mini muffin tins.  Combine the sausage with melted cream cheese, drained rotel and cheese.  You can change up this mixture to your tastes as well.  (use mayo instead of cream cheese, cheddar instead of mozz, more rotel, less biscuit dough, etc)  Spoon mixture on top of biscuit dough and bake until browned.  

No comments: