Cowboy Cavier in Cumin-Chili Spiced WonTon Cups

I remember a few years ago tasting Cowboy Cavier for the first time. I was pregnant and I couldn't get enough of it. I got the recipe, but misplaced it somewhere and kinda forgot about it, until the other day when I was fixing an appetizer for a holiday get-together. I wanted to make a dip, but something a little more hearty and healthy. I remembered Cowboy Cavier and recreated it in a very delicious way. I wanted something cute to serve it in and decided to use some WonTon Cups. I came up with this idea during the summer and used them for 2 Bean WonTon Cups and also as a cup when I made fresh peach ice cream, but used a sweet Cinnamon-Sugar WonTon Cup. I decided these Cumin-Chili spiced WonTon cups would be the perfect little way to serve this delicious dip. I just made a quick spice mix of cumin, chili powder and garlic powder and used that to spice up the wontons. If you have a party and need an appetizer, this one will disappear!

Cowboy Cavier by Mary Ann

1 15-oz can black-eyed peas, drained and rinsed

1 15-oz can black beans, drained and rinsed

1 orange bell pepper, diced

1 1/2 cups frozen corn kernels

2 Tbls red wine vinegar

1 tsp canola oil

juice of 1 lime

1 garlic clove, minced

2/3 cup chopped fresh cilantro

2/3 cup thinly sliced green onions

salt and pepper to taste

In a large bowl combine black-eyed peas, black beans, and bell pepper. Run corn kernels under hot water and drain. Repeat and let sit for a few minutes. Add vinegar, oil, lime juice, minced garlic, cilantro, and green onions to bean mixture. Stir to combine. Mix in corn and season to taste with salt and pepper. Serve in Cumin-Chili Spiced WonTon Cups or with tortilla chips.

Cumin-Chili Spiced WonTon Cups by Mary Ann

24 wonton wrappers

cooking spray

equal amounts of ground cumin and garlic powder (1-2 tsps)

1/4-1/2 tsp chili powder

Preheat the oven to 400 degrees F. Combine spices in a small bowl and mix with fingers. Spray a muffin tin generously with cooking spray. Lay out 12 wonton wrapper, each one over a muffin cavity. Sprinkle with spice mixture, using fingers to spread evenly over top of wonton. Press each wonton wrapper down into the muffin cavity. Bake in the oven, until tips are brown and entire wonton is crisp and cooked, about 5-7 minutes. Remove to a wire rack and let cool. Fill with Cowboy Cavier, just prior to serving.

Coming Tomorrow- My pick for Craving Ellie- Curried Butternut Squash Soup and Barefoot Bloggers- Savory Palmiers (why not some sweet ones too?)

TWD- Buttery Jam Cookies

This week's recipe was chosen by Heather of Randomosity and the Girl. Visit her blog for the recipe or turn to page 80 of Dorie's wonderful cookbook. I stayed true to the recipe on this one, using thick apricot jam that we made this summer and ground ginger. I made these a little smaller than Dorie suggested, because I was taking them to a get-together and I got about 80 of them. These were really simple and very good. Nothing special to look at, but they did have a little bite to them, thanks to the ginger. These would be a great addition to a holiday goodie plate. Check out the TWD Blogroll to see what the other bakers did with this cookie!

Coming Tomorrow- My take on Cowboy Caviar, in WonTon Cups

Quinoa Pie with Butternut Squash

I know there are probably too many pictures going on in this post, but they turned out so beautifully and this pie was so delicious that I couldn't stop myself. I have a thing for butternut squash and I had a little bit of quinoa I wanted to use, so I was searching for a recipe that could use both. I went to Martha Stewart's website and saw a picture of this beautiful dish. I had to make it.

It surpassed whatever expectations I had. The squash was delicious with the sage and quinoa. The combination of flavors was amazing. This is my new favorite dish. It would be perfect to serve at a holiday dinner. A perfect vegetarian entree. A perfect entree, period. The leftovers were divine. Delicious!

Quinoa Pie with Butternut Squash from marthastewart.com
Ingredients
Serves 8
1 tablespoon extra-virgin olive oil
1 butternut squash (about 1 1/2 pounds), peeled, havled crosswise, and seeded
18 fresh sage leaves, plus 1 teaspoon finely chopped sage
1/2 onion, cut into 1/4-inch dice (about 3/4 cup)
1 garlic clove, minced
1 cup quinoa
2 cups homemade or low-sodium store-bought vegetable stock
1 1/2 ounces Parmesan cheese, finely grated
1 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
Vegetable oil cooking spray

Directions
Preheat oven to 375 degrees. Brush 2 rimmed baking sheets with 1 teaspoon oil. Cut five 1/4-inch-thick rings of squash; cut remainder into 1/4-inch dice. Place squash on sheets. Toss with 1 teaspoon oil; sprinkle with 12 sage leaves. Bake until tender and just golden, 15 to 20 minutes. Let cool completely. Keep oven on.
Heat remaining teaspoon oil in a medium saucepan over medium heat. Add onion and garlic. Cook, stirring, until translucent, 3 to 5 minutes. quinoa and stock; bring to a boil. Cover; reduce heat. Simmer until liquid has been absorbed, about 15 minutes. Remove from heat. Let stand, covered, 2 minutes.
Stir together quinoa, diced squash, chopped sage, Parmesan, salt, and pepper in a medium bowl.
Coat a 9-inch glass pie plate with cooking spray. Arrange 6 sage leaves face down in plate; top with squash rings. Press quinoa mixture on top.
Bake 20 minutes. Let cool 5 minutes, then invert onto a serving platter. Serve wedges warm or at room temperature.

Up Next- Tuesday's with Dorie- Buttery Jam Cookies

Citrus Salad with Pomegranate and Pistachios and Roasted Cauliflower

I think that any vegetable tastes incredible if you roast it in the oven. The case is true with Cauliflower. This is a simple way to cook it, but it really has so much more flavor and a little crunch. Plus, it looks so tasty.
This fruit salad was inspired by something I saw at myrecipes.com. Citrus fruits are in abundance in wintertime and so are pomegranates. The flavors go surprisely well together and the pistachios add a nice crunch. All the colors are pretty together too. If you need a delicious side, look no further!

Citrus Salad with Pomegranate and Pistachios by Mary Ann

1 orange, sliced

1/2 grapefruit, sectioned

1/4 cup pomegranate seeds *Tip for removing pomegranate seeds

a handful of shelled pistachios, chopped

Slice your orange and remove the bite size pieces from the rind. Place them in a bowl, along with the grapefruit sections. Sprinkle the pomegranate seeds and pistachios over the top. Squeeze the ends of the orange over the salad, to sweeten with a little orange juice.
* Tip- to remove pomegranate seeds, cut the pomegranate in quarters. Fill a large bowl with water. Submerge 1 quarter of the pomegranate and push out the seeds. Repeat with other pomegranate quarters. Strain seeds through a sieve.

Roasted Cauliflower by Mary Ann

1-2 heads of cauliflower, depending on size

1-2 Tbls olive oil

salt and pepper- I like to use my Garlic Sea Salt Grinder

Preheat the oven to 400 degrees F. Spray a large, rimmed baking sheet with cooking spray. Remove the stem from the cauliflower and slice cauliflower florets as thinly as you want. Scatter the cauliflower onto the baking sheet and drizzle with olive oil. Season with salt and pepper. Toss the evenly coat with oil and seasonings. Roast for 15 minutes and then, toss the cauliflower. Up the temperature to 450 degrees F and roast for an additional 10-15 minutes, until cauliflower is browned and tender.

Coming on Monday- Quinoa Pie with Butternut Squash- You don't want to miss this one, it is as beautiful as it is delicious!

White Chocolate Brownies

The White Chocolate Brownies are one of the most inviting pictures in Dorie's Baking. They just look divine. I don't even really like brownies, but these look wonderful in her book, plus white chocolate and raspberries are a winning combination. My picture doesn't do these justice. But, it was snowing, the sky was gray and I knew there wouldn't be any left in the morning. I halved the recipe and made these in a 8-inch round cake pan. The meringue was high and beautiful, but I accidentally squashed it when I was removing them from the pan. I also had to add about 15 minutes onto the baking time for these to bake through. So if you make them and they are a bit wobbly, put them back in the oven for a few more minutes. The wait will be worth it.

Dorie's White Chocolate Brownies from Baking: from my home to yours

Ingredients:
2/3 cup unbleached all-purpose flour
1/2 cup finely ground almonds
1/2 teaspoon salt
1 stick (8 tablespoons) unsalted butter, cut into 8 pieces
4 ounces white chocolate, coarsely chopped
1 cup granulated sugar
2 tsps grated orange zest
4 large eggs

1 tsp pure vanilla extract
1 cup fresh raspberries

for the meringue:

3 large egg whites, at room temperature

pinch of salt

1/2 cup sugar

Directions:

Preheat oven to 325 degrees. Butter a 9x13-inch pan, line the bottom with parchment or wax paper, butter the paper and dust the bottom and sides of pan with flour; tap out the excess. Put the pan on a baking sheet
Whisk together flour, ground almonds, and salt.
Set a heatproof bowl over a saucepan of only-just-simmering water. Put the butter in the bowl, top with the chopped chocolate and stir frequently until the ingredients are melted-you don't want them to get so hot that the butter or the white chocolate separates. Remove the pan from the pan of water.

Working in the bowl of a stand mixer, or in another large bowl, rub the sugar and orange zest together with your fingers until the sugar is moist and aromatic.
Add the eggs and beat on medium-high speed for about 3 minutes (they should be pale and foamy). Beat in the vanilla. Reduce the speed to low and blend in the melted butter and white chocolate mixture. With mixer still on low, mix in the dry ingredients, stirring only until they disappear into the batter. Scrape the batter into the prepared pan and sprinkle the raspberries evenly over the batter. Set aside while you make the meringue.

In a clean bowl, beat the egg whites with the salt on medium speed until the are foamy and just turn opaque. Increase the mixer speed to medium-high and add the sugar in a slow, steady stream. Whip the whites until the form firm but still glossy peaks.

Gently spread the meringue over the brownie batter.
Bake for 30-35 minutes or until the meringue is browned and crackly and the brownies pull away from the sides of the pan. Transfer the pan to a rack and allow to cool to room temperature in the pan. Cover a cooling rack with a piece of wax paper, dust with powdered sugar, and very gently, so you don't squish the meringue, turn the brownies out onto the rack. Peel away the parchment paper lining and carefully invert the brownies onto a cutting board. Cut into 32 bars.

Coming Tomorrow- Citrus Salad with Pomegranate and Pistachios and Roasted Cauliflower

Late Start Breakfast- Gingersnap Pancakes

I saw a recipe in the latest issue of Everyday with Rachael Ray that featured gingersnap pancakes, but filled them with espresso cream and covered them with chocolate ganache. It was a cute idea, but I thought that the pancakes themselves would be really good. So, I just used the pancake recipe and switched a couple of things and served them with raspberries and pure maple syrup. They were yummy.
Be sure to watch them and not cook them too long, because it will turn the texture into something chewy and un-pancake like, fast. They only need to cook for about a minute or less.

Gingersnap Pancakes adapted from Everyday with Rachael Ray
10 gingersnap cookies
1 1/4 cups flour
1 cup skim milk
3 large eggs
1 tablespoon unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 Tbls unsalted butter

1. Using a blender or food processor, grind the cookies at high speed. Add the flour, milk, eggs, cocoa powder, baking powder and salt; blend until smooth. In a small saucepan or the microwave, melt 3 tablespoons butter over low heat. Add to the batter; blend at medium speed until combined

.2. Heat a skillet over medium heat. Pour batter into circles 2-3 inches in diameter. Cook until bubbles appear on the surface, about 30 seconds. Flip and cook until springy to the touch, 20 seconds; transfer to a plate.
Serve with raspberries and pure maple syrup.


Up next- Dorie's White Chocolate Brownies

Craving Ellie- Roasted Ratatouille Tart and Barefoot Bloggers- not quite Coq Au Vin

This weeks Craving Ellie recipe-Cornmeal Crusted Roasted Ratatouille Tart was chosen by Nina over at The Wiivers. Thank You Nina- this is one tasty tart. I love vegetables, especially when they are roasted and this was full of them. The crust was very rustic and grainy. I made it in a springform pan and used some summer squash along with my zucchini. I didn't roast my tomatoes along with the other veggies, because I like them to be a little firm. And luckily, we are still using the last tomatoes from the garden that have been hanging out in the garage-it's nice and cool in there! This was beautiful and delicious. It tasted great cold, too. Go check out what the other Ellies thought by checking out the Craving Ellie Blogroll!

This week's Barefoot Bloggers recipe, Coq Au Vin, was chosen by Bethany of this little piggy went to market. You can grab the recipe on her blog or by clicking HERE.

I really had every intention of making it as is, but was crunched for time and I don't have any alcohol of any sort in the house, not even to cook with, so when I got down to it,I made my own take on the recipe- Chicken with Carrots and Mushrooms, in Thyme Gravy. It was yummy and alot quicker. To see the other BB dishes check out the Barefoot Bloggers Blogroll!

Chicken with Carrots and Mushrooms, in Thyme Gravy by Mary Ann

2 large chicken breasts, bone-in and skin-on

4 cups chicken stock or broth

20 sprigs fresh thyme

2-3 large cloves of garlic

2 large carrots, peeled and cut in circles

8 oz sliced mushrooms

1 1/2 Tbls unsalted butter

3 Tbls flour

salt and pepper

In a large electric skillet with a lid, place the two chicken breasts, bone down. Pour 2 cups of chicken stock over the chicken breasts. Season with salt and pepper, and add 15 springs of fresh thyme. Use a garlic press to mince the garlic into the stock. Turn on the skillet to med-high and cover. After a few minutes, stir in the carrot circles. Cover and let cook.

Meanwhile, in a small saucepan, melt the 2 Tbls butter over medium heat. Whisk in the flour and cook for 1 minute, whisking continually. Pour in the remaining 2 cups chicken stock, in a steady stream, whisking continually. Continue to whisk and bring to a bubble. Season with salt and pepper and fresh thyme, removing the thyme from the sprigs. This mixture should thicken a little. Remove from heat and set aside.

Stir the sliced mushrooms into the chicken-carrot mixture and cover. Let cook for 5 minutes. Remove the chicken to a cutting board. The chicken should be almost completely cooked. Remove the skin and debone the chicken. Put chicken back into the carrot-mushroom mixture and cut into smaller pieces.

Pour the thyme gravy into the chicken-carrot mixture and stir. Cover, and let cook until chicken is cooked through and gravy is thick. Serve as is or over noodles.

Cornmeal-Crusted Roasted Ratatouille Tart from The Food You Crave by Ellie Krieger
For crust:

2/3 cup yellow cornmeal

1/3 cup whole-grain pastry flour or whole wheat flour

1/4 teaspoon salt

2 tablespoons butter

2 tablespoons canola oil

3 tablespoons water
For filling:

2 tablespoons plus 1 teaspoon olive oil

2 shallots, thinly sliced (about 1/3 cup)

Cooking spray

1/2 pound thinly sliced eggplant rounds (about 1/3 medium eggplant)

1 zucchini, sliced into 1/8-inch rounds (about 8 ounces)

3 medium tomatoes, sliced thinly

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 ounces shredded part-skim mozzarella cheese

1/4 cup shredded fresh basil leaves

1/4 cup freshly grated Parmesan

To make crust—Preheat the oven to 350 degrees F.
Combine cornmeal, pastry flour, and salt in the bowl of a food processor. Pulse to incorporate. Add butter and oil and pulse about 20 times, until mixture resembles small pebbles. Add water and pulse until mixture forms a loose dough. Remove dough from processor and press into bottom and about 1/8-inch up the sides of a 9-inch tart pan with a detachable rim. Press aluminum foil into the bottom and sides of the pan on top of the dough and weigh down with uncooked rice or pie weights. Place tart pan on a baking sheet and bake for 10 minutes. Remove from oven and remove rice and foil. Return to oven and bake for an additional 5 minutes, or until no longer shiny and wet. Remove from oven and let cool.

To make filling—Increase the oven to 400 degrees F. Heat 1 teaspoon of olive oil in a nonstick pan over medium heat; saute shallots until soft, about 5 to 6 minutes. Spray 2 baking trays with cooking spray. Arrange the eggplant, zucchini and tomato slices on the trays in a single layer and brush with the remaining olive oil. Season with salt and pepper, and roast the vegetables until soft but not browned, about 15 minutes. Remove the vegetables from oven and cool.
Lower the oven temperature to 350 degrees F. Lay the eggplant slices in 2 layers on the bottom of tart; cover with 1/3 of the mozzarella cheese and some of the shredded basil. Add the zucchini and shallots, top with another 1/3 of the mozzarella and basil, then the tomatoes. Top with rest of the mozzarella cheese and the Parmesan. Bake for 25 to 30 minutes, or until cheese is melted and vegetables have further wilted. Remove from oven, let cool for 5 minutes, and cut into 8 slices. Serve warm.

Coming Friday- Gingersnap Pancakes

Maria's Spinach Ravioli and Giada's Lemon Ricotta Biscuits

I am sure many of you have visited Maria's blog, Two Peas and Their Pod. If you haven't, then go and check it out. Maria and her husband are always serving delicious, healthy meals and yummy desserts too. They have featured a couple of homemade pasta dishes that look absolutely too good for words. I decided to make their Spinach Cheese Ravioli, even though I don't have a pasta roller. This required alot of rolling out on my part and I still think that I didn't get the pasta quite thin enough, but it tasted amazing anyway! The filling was so yummy and easy. The sun was going down as I was making it so, I didn't get any pics of it cooked with the sauce and sure enough, there weren't any leftovers, but I did take a few when I was rolling out the pasta and cutting it. I just used a pizza roller to cut mine out because I don't have a ravioli cutter.
Maria also had a great recipe for Lemon Ricotta Biscuits on her blog, and since I had just 1/2 cup of ricotta left after making the ravioli, I decided to make a half batch of the biscuits, and make them in a mini-muffin tin. Yum!

For the recipe for the Spinach Cheese Ravioli go- HERE
Lemon Ricotta Biscuits Adapted from Giada de Laurentiis
2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup plus 1 teaspoon sugar or more as needed for sprinkling

1/2 cup (1 stick) unsalted butter, room temperature

1 tablespoon finely grated lemon zest (from 2 lemons)

1 cup whole-milk ricotta cheese (I used skim)

1 large egg

1 tablespoon fresh lemon juice

1/2 teaspoon almond extract

1/3 cup thinly sliced almonds
Glaze:

Powdered Sugar

Lemon Zest

Lemon Juice

Whisk together in a bowl. Just eye ball the ingredients. If it is too thick add more juice!

Directions
Line 12 muffin cups with paper liners or spray with cooking spray.
Preheat the oven to 350 degrees F.
Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend.
Using an electric mixer, beat 1 cup sugar, butter, and lemon zest in a large bowl until light and fluffy. Beat in the ricotta. Beat in the egg, lemon juice, and almond extract. Add the dry ingredients and stir just until blended (the batter will be thick and fluffy).
Divide the batter among the prepared muffin cups. Sprinkle the almonds and then the remaining 1 teaspoon of sugar over the muffins.
Bake until the muffins just become pale golden on top, about 20 minutes. Cool slightly and glaze. Serve warm or at room temperature.


Coming Thursday- Craving Ellie's Roasted Ratatouille Tart and Barefoot Bloggers-Coq Au Vin

TWD- Grandma's All Occasion Sugar Cookies

This week's Tuesdays with Dorie recipe, Grandma's All-Occasion Sugar Cookies, was chosen by Ulrike of Kuchenlatein. You can find the recipe on her blog or by turning to page 146 of the wonderful book, Baking-from my home to yours, by Dorie Greenspan. I was making a bunch of desserts for a get-together anyway, so I decided to take these along. I kept it simple by doing the slice and bake variety, but mixing it up a little by adding the zest of 1 orange to the cookie dough, as Dorie suggests in the Playing Around options, and icing them with some Orange Cream Cheese Frosting that I had in the fridge from a recent cake. These cookies were a big hit. Very, very popular. I am probably going to make them again and see how the dough holds up for cut-outs and decorating. Go check out what other cookie creations the other TWD Bakers came up with by visiting the TWD Blogroll!

Coming Tomorrow- Maria's Spinach Cheese Ravioli

Lunchbox- Oat Bran-Applesauce Mini Muffins, 7-Grain Greek Salad, Whole-Wheat Wrap & Bulgur Salad, and Homemade Sausage Roll

The Lunchbox has been missing for a couple of weeks! We have had so many great meal leftovers that I really haven't had to make too many additional salads or baked goods to fill lunches. But, this week, I got back to business, making a couple of salads, muffins, and wraps that are lunchbox friendly. The Oat Bran muffins are very hearty and healthy, with no added sugar or fat. A perfect nutritional boost for the middle of the day. The 7-Grain Salad uses one of my fave seasonings, Greek. The veggies and beans add great texture and the Kashi Pilaf is really good. The bulgur salad and wrap were a nice combo and the Homemade Sausage Roll was one of my son's favorite items. He loves sausage and so do I, when it is turkey sausage, because I know it is a little bit healthier. If your lunchbox needs a healthy makeover, here are some great recipes to try!

Oat Bran-Applesauce Mini Muffins from Martha Stewart

Makes 2 dozen

Vegetable-oil cooking spray

2 cups unsweetened applesauce

2 ounces dates, pitted and chopped (1/2 cup)

1 cup wheat bran

1/2 cup low-fat buttermilk

1 large egg

2 tablespoons honey

3/4 teaspoon grated fresh ginger

1/2 teaspoon vanilla extract

1/2 cup plus 2 tablespoons all-purpose flour

2 tablespoons ground flaxseed

1 1/4 teaspoons baking soda

1/4 teaspoon salt

1/4 teaspoon ground allspice

1/4 cup plus 1 tablespoon old-fashioned oats

Preheat oven to 375 degrees. Coat 2 mini-muffin tins with cooking spray. Place applesauce and dates in a medium saucepan. Cook over medium heat, stirring frequently, until mixture is reduced to 1 1/4 cups, 15 to 20 minutes. Spread in an even layer on a rimmed baking sheet, and let cool completely.

Transfer to a large bowl, and stir in bran, buttermilk, egg, honey, ginger, and vanilla. Let stand for 10 minutes. Meanwhile, whisk together flour, flaxseed, baking soda, salt, allspice, and 1/4 cup oats. Stir into bran mixture. Spoon batter into prepared tins, filling to the brims. Sprinkle remaining 1 tablespoon oats over muffins.

Bake until a toothpick inserted into center of 1 comes out clean, 21 to 23 minutes. Let cool completely in pans on wire racks. (Muffins can be stored in an airtight container at room temperature for up to 3 days

7-Grain Greek Salad by Mary Ann

1 pkg. Kashi 7 Whole Grain Pilaf, cooked according to pkg. directions

2 stalks celery, chopped

2 or 3 tomatoes, chopped

1 can garbanzo beans, rinsed and drained

1/4 cup feta cheese, crumbled

juice of 1/2 lemon

2 Tbls olive oil

1-2 Tbls greek seasoning

When Kashi Pilaf is cool, place in a large bowl. Add remaining ingredients and mix well. Season with additional greek seasoning, to taste. Refrigerate and serve cold.

Whole-Wheat Wrap and Bulgur Wheat Salad from myrecipes.com

1/4 cup bulgur wheat

1/4 cup frozen shelled edamame, thawed

1 scallion, chopped

2 teaspoons extra-virgin olive oil

1 teaspoon lemon juice

1/4 teaspoon black pepper

1/2 whole-wheat wrap

1/2 cup packaged salad greens

1/4 cup sliced red bell pepper

1/4 cup shredded carrot

1/2 cup grated mozzarella

Cook the bulgur according to the package directions, transfer to a bowl, and let cool. Add the edamame, scallion, oil, lemon juice, and pepper. Toss and transfer to a plate. Meanwhile, fill the wrap half with the greens, bell pepper, carrot, and mozzarella. Roll up and serve with Bulgur Wheat Salad.

Homemade Sausage Roll by Mary Ann

1 pkg. reduced fat, refrigerated cresent roll dough

1-2 links sweet lean italian turkey sausage, such as Jenny-O

poppy seeds

Remove the casings from the sausage and cook in a skillet, crumbling as it cooks. Meanwhile, preheat oven to 375 degrees F. Unroll cresent dough onto a cooking sheet, but do not divide it into triangles. Keep it together, by pressing the perferations in the dough, together with your fingers. You should have a large triangle. Spread the cook sausage down the center of the dough, and bring one side of the dough over the top of the sausage, covering it completely, and close the dough by pressing it together. You should have a large roll, with open ends. Sprinkle poppy seeds onto the top of the roll and press them gently into the dough.

Bake for 11-15 minutes, until the cresent dough is cooked through.

Coming Tuesday- Tuesday's with Dorie- Grandma's All-Occasion Sugar Cookies