Yield
Makes 12 to 16 appetizer servings

How to Make It

Step 1

Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink. Stir in peppers, and cook 3 to 5 minutes or until tender. Sprinkle with seasoning mix, and cook 1 to 2 more minutes; drain well, pressing with paper towels.

Step 2

Separate refrigerated biscuits, and cut into quarters; place in a large mixing bowl. Fold in sausage mixture, tossing to coat.

Step 3

Layer biscuit mixture and cheese in a lightly greased 10-inch tube pan.

Step 4

Bake at 400° for 15 minutes or until golden brown. Let stand in pan for 5 to 10 minutes. Invert onto a serving plate, and serve immediately.

Step 5

Veggie Southwestern Pull-Apart Ring: Sauté 1 red bell pepper, diced, and 1 green bell pepper, diced, in 1 teaspoon olive oil for 3 to 5 minutes or until tender. Separate 2 (12-ounce) cans refrigerated biscuits, and cut into quarters; place in a large mixing bowl. Fold in peppers, 2 tablespoons melted butter, and fajita seasoning, tossing to coat. Layer biscuits and 3/4 cup (3 ounces) shredded Mexican four-cheese blend in a lightly greased 10-inch tube pan. Bake, cool, and invert as directed. Brush with melted butter.

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