Sausage Pastry

Sausage Pastry

We’ve been making Jonathan’s Sausage Pinwheels for years around the Hill Hangout. They are one of our go-to breakfasts. We probably make them about once a week, and for whatever reason, that job has always fallen to Jonathan. He’s more patient about spreading the filling on the dough than I am, and he’s a better roller-upper than me. A few weeks ago, however, one of our friends brought a similar dish to Sunday school but it was baked in a pan. I’m not sure why I never thought about how much easier that would be, but it was my first introduction to Sausage Pastry.

To make Sausage Pastry, you’ll need:

1 roll of breakfast sausage, browned and drained
2 cans of crescent rolls (You can use the new non-perforated sheets, but my grocery didn’t have them.)
1 8-oz block of cream cheese, softened
1 8-oz block of cheddar cheese, grated

Spray a baking sheet with cooking spray, and roll out one can of crescent rolls to form the bottom crust.

Sausage Pastry

Brown, crumble, and drain the sausage. Return it to the warm pan. Mix with cream cheese to make the filling. Spread the filling over the crust dough.

Sausage Pastry

Cover filling with the grated cheddar.

Sausage Pastry

Make a top crust out of the remaining can of crescent rolls.

Sausage Pastry

Bake on 350 degrees until top is slightly golden, usually about 15 minutes.

Sausage Pastry

Slice into squares to serve.

Sausage Pastry

This one is a crowd-pleaser, so you can feel good about taking it to church, school breakfasts, or even as an appetizer.

Sausage Pastry
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Ingredients
  1. 1 roll of breakfast sausage, browned and drained
  2. 2 cans of crescent rolls (You can use the new non-perforated sheets, but my grocery didn't have them.)
  3. 1 8-oz block of cream cheese, softened
  4. 1 8-oz block of cheddar cheese, grated
Instructions
  1. Spray a baking sheet with cooking spray, and roll out one can of crescent rolls to form the bottom crust.
  2. Brown, crumble, and drain the sausage. Return it to the warm pan. Mix with cream cheese to make the filling. Spread the filling over the crust dough.
  3. Cover filling with the grated cheddar.
  4. Make a top crust out of the remaining can of crescent rolls.
  5. Bake on 350 degrees until top is slightly golden, usually about 15 minutes.
  6. Slice into squares to serve.
The Hill Hangout http://www.thehillhangout.com/

Chicken Piccata

Chicken PIccata

Chicken Piccata has always been one of my husband’s favorite dishes. The tart lemon, salty capers, butter, and white wine are the perfect combination of flavors. We typically serve it over pasta, but you can also serve it with homemade mashed potatoes or roasted potatoes.

One thing to remember about Chicken Piccata is that it cooks quickly. It really helps to have all of your ingredients laid out, and even have it measured out if you can.

Chicken PIccata

2 boneless skinless chicken breasts
1 cup flour
Salt and Pepper
3 tablespoons butter
2 tablespoons olive oil
Juice of 3 lemons
1/2 cup white wine
1/2 box pasta
2 tablespoons capers
1 tablespoon dried chopped parsley

Boil water for noodles.

Melt butter and olive oil over medium high heat in a skillet. Mix flour, salt, and pepper together and dredge chicken in flour mixture.

Chicken PIccata

When butter is melted and sizzling, reduce heat to medium and fry chicken for about 5 minutes on each side. (Frying time for chicken will vary depending on thickness. Be sure to cook chicken thoroughly.)
One thing to remember about Chicken Piccata is that it cooks quickly. It really helps to have all of your ingredients laid out, and even have it measured out if you can.

Chicken PIccata

2 boneless skinless chicken breasts
1 cup flour
Salt and Pepper
3 tablespoons butter
2 tablespoons olive oil
Juice of 3 lemons
1/2 cup white wine
1/2 box pasta
2 tablespoons capers
1 tablespoon dried chopped parsley

Boil water for noodles.

Melt butter and olive oil over medium high heat in a skillet. Mix flour, salt, and pepper together and dredge chicken in flour mixture.

Chicken PIccata

When butter is melted and sizzling, reduce heat to medium and fry chicken for about 5 minutes on each side. (Frying time for chicken will vary depending on thickness. Be sure to cook chicken thoroughly.)

Chicken PIccata

When chicken is cooked through, remove from pan and put on plate.

Boil noodles.

Deglaze pan with white wine. Add lemon juice and capers.

Chicken Piccata

Return chicken to pan and simmer for about 5 more minutes.

Drain and plate pasta.

Place chicken over pasta and spoon extra sauce over the top. Sprinkle parsley as garnish.

Chicken PIccata

This is one of those dishes that will make your family want to gather around your dinner table and hang out a while. Make it for them often. Talk about life with them. Dream big dreams with them. Enjoy your time with them.

Chicken Piccata
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Ingredients
  1. 2 boneless skinless chicken breasts
  2. 1 cup flour
  3. Salt and Pepper
  4. 3 tablespoons butter
  5. 2 tablespoons olive oil
  6. Juice of 3 lemons
  7. 1/2 cup white wine
  8. 1/2 box pasta
  9. 2 tablespoons capers
  10. 1 tablespoon dried chopped parsley
Instructions
  1. Boil water for noodles.
  2. Melt butter and olive oil over medium high heat in a skillet. Mix flour, salt, and pepper together and dredge chicken in flour mixture.
  3. When butter is melted and sizzling, reduce heat to medium and fry chicken for about 5 minutes on each side. (Frying time for chicken will vary depending on thickness. Be sure to cook chicken thoroughly.)
  4. When chicken is cooked through, remove from pan and put on plate.
  5. Boil noodles.
  6. Deglaze pan with white wine. Add lemon juice and capers.
  7. Return chicken to pan and simmer for about 5 more minutes.
  8. Drain and plate pasta.
  9. Place chicken over pasta and spoon extra sauce over the top. Sprinkle parsley as garnish.
Notes
  1. One thing to remember about Chicken Piccata is that it cooks quickly. It really helps to have all of your ingredients laid out, and even have it measured out if you can.
The Hill Hangout http://www.thehillhangout.com/

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