1-1/2 cups Jimmy Dean® Hearty Original Sausage Crumbles
1/4 cup sour cream
1/2 cup (2 ounces) shredded Manchego or Parmesan cheese
1/4 cup oil-packed sun-dried tomatoes, drained, minced
1 teaspoon prepared horseradish
1 can (16 ounces) golden layer refrigerated buttermilk biscuits.
1. Pre-heat oven to 375⁰F.
2. Place sausage in a large nonstick skillet, cook and stir over medium heat for 4-5 minutes or until hot.
3. Stir in sour cream, Manchego cheese, sun-dried tomatoes, horseradish sauce and paprika; mix well.
4. Separate biscuit dough into 8 biscuits. Separate each evenly into 2 layers making 16 dough rounds. Press each in ungreased muffin cups. Spoon sausage mixture into each dough-lined cup.
5. Bake for 12 to 15 minutes, or until golden brown. Remove from muffin cups. Cool 5 minutes before serving.
Recipe shared from: http://jimmydean.com/recipes/spanish-style-sausage-and-sun-dried-tomato-tapas.aspx