Spoon about 1
tablespoon sausage mixture into each jalapeno half.
Not exact matches
Portion the
sausage ball
mixture into
tablespoon size pieces (I use a cookie scoop to do this) and roll into balls using your palms before placing them onto the baking sheets.
In a large mixing bowl, combine cooked
sausage mixture with dried cranberries or tart cherries, ricotta, mozzarella cheese, 1 beaten egg and 1
tablespoon Seven Barrels Raspberry Balsamic vinegar to make the filling.
Spoon about 1
tablespoon of
sausage mixture into each mushroom cap.
Add a few
tablespoons of the
sausage and veggie
mixture, and top with some of the additional parmesan and provolone cheeses.
When the dough has chilled, scoop out
tablespoons of the
mixture, roll them into smooth balls, then into short
sausages.