Ingredients
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rounds (8 Count)
1/2
lb Mexican chorizo pork sausage links or bulk sausage
1/4
cup Crisco® Pure Canola Oil
1/2
peeled mango, cut in 8 thin slices
2
oz Gouda cheese, shredded (1/2 cup)
1
tablespoon finely chopped seeded jalapeño chile
2
tablespoons finely chopped roasted red bell pepper (from a jar)
Preparation
Heat oven to 375°F. Bake crescent rounds as directed on can. Remove from oven. Immediately, press back of soup spoon in center of each round to make an indentation. Reduce oven temperature to 300°F.
Meanwhile, remove casings from sausage. In 10-inch skillet, break up sausage; cook over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked. Drain. Set aside.
In 8-inch skillet, heat oil over medium-high heat. Add mango slices; cook 1 to 2 minutes on each side or until hot. Drain on paper towels.
Fill each baked crescent round with one heaping tablespoon sausage; press in lightly. Top with cheese and mango. Bake 5 to 6 minutes longer or until cheese is melted.
Meanwhile, in small bowl, mix chile and roasted pepper. Sprinkle chile mixture over appetizers. Serve warm.
