1 cup coarsely grated, peeled tart baking apple (1 large)
2 (12-ounce) cans refrigerated biscuits
1/4 to 1/3 cup maple syrup
1 egg, lightly beaten with 2 teaspoons water
1/2 cup chopped walnuts (optional)
How to Make It
Preheat oven to 400° F. Cook sausage in a large skillet over medium-high heat, stirring frequently, until thoroughly cooked and no longer pink. Remove from heat, stir in apple; allow to cool slightly. Stir in Cheddar cheese; add walnuts if desired. Separate dough into 10 biscuits; flatten each biscuit into a 5 1/2-inch circle. Place 2 tablespoons of meat mixture in the center of the circle; drizzle 1/2 to 1 teaspoon maple syrup over the filling in each pocket. Moisten the edges of the dough with a small amount of water; carefully fold dough over mixture to form half-moon-shaped pockets. Press the seam with a fork to seal. Place on ungreased baking sheets. Lightly brush egg mixture on top of each pocket. Sprinkle with a light dusting of cinnamon and sugar. Bake 10 minutes or until golden brown.
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