Foodbuzz Family Bites: Sockarooni Bites
As promised, I've got another recipe to share today for the Foodbuzz Family Bites feature. If you make the Chunky Sockarooni Bolognese from yesterday's post... you may have some leftovers, and if you do I've got the perfect way to use them!
Whenever I make a meat sauce, the leftovers frequently get served over pasta. I didn't want to do that this time, I wanted to make something fun for My Boys to eat. And, with a can of crescent rolls I came up with Sockarooni Bites!
Inside those buttery crescent rolls you will find the chunky, meaty sauce from last night's dinner! What better way to use leftovers and get dinner (or lunch) on the table in no time at all... which with baseball and other spring sports on the horizon, we will be doing more often!
Sockarooni Bites
Source: PatsyK Original
Prepare these bite-size puffs for an after school snack or a pre-dinner nibble when having friends over. They are full of flavor and would even make a fantastic meal if you made them a bit larger.
Ingredients
¼ pound of lean ground beef (80% or better)
2 ounces button mushrooms (or baby Portobello’s), sliced
1/2 cup Newman’s Own Sockarooni Pasta Sauce
1 package refrigerated crescent rolls (package of 8)
Prep Time: 10 minutes
Cook Time: 30 minutes
Directions
1. Preheat oven to 375 degrees. Place parchment paper on large cookie sheet and set aside.
2. Heat a large skillet over medium-high heat. Add ground beef and break up with a spatula as it cooks. It should be broken up into small bits. Once completely cooked add mushrooms and cook until liquid has evaporated. Remove from heat, drain and put in a large bowl.
3. Add Sockarooni pasta sauce to the meat and mushrooms and stir to combine completely.
4. Separate the crescent rolls and place about 1 tablespoon of the sausage mixture in the middle of one of the rectangles of pastry. Starting at the widest end, begin to fold up making sure to press the dough together to seal.
5. Place each crescent roll on the parchment lined cookie sheet. Cook for about 15 minutes or until nicely browned on top.
Special Notes: this is also a great way to use leftovers from the Sockarooni Bolognese Sauce.
Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.
Whenever I make a meat sauce, the leftovers frequently get served over pasta. I didn't want to do that this time, I wanted to make something fun for My Boys to eat. And, with a can of crescent rolls I came up with Sockarooni Bites!
Sockarooni Bites
Source: PatsyK Original
Prepare these bite-size puffs for an after school snack or a pre-dinner nibble when having friends over. They are full of flavor and would even make a fantastic meal if you made them a bit larger.
Ingredients
¼ pound of lean ground beef (80% or better)
2 ounces button mushrooms (or baby Portobello’s), sliced
1/2 cup Newman’s Own Sockarooni Pasta Sauce
1 package refrigerated crescent rolls (package of 8)
Prep Time: 10 minutes
Cook Time: 30 minutes
Directions
1. Preheat oven to 375 degrees. Place parchment paper on large cookie sheet and set aside.
2. Heat a large skillet over medium-high heat. Add ground beef and break up with a spatula as it cooks. It should be broken up into small bits. Once completely cooked add mushrooms and cook until liquid has evaporated. Remove from heat, drain and put in a large bowl.
3. Add Sockarooni pasta sauce to the meat and mushrooms and stir to combine completely.
4. Separate the crescent rolls and place about 1 tablespoon of the sausage mixture in the middle of one of the rectangles of pastry. Starting at the widest end, begin to fold up making sure to press the dough together to seal.
5. Place each crescent roll on the parchment lined cookie sheet. Cook for about 15 minutes or until nicely browned on top.
Special Notes: this is also a great way to use leftovers from the Sockarooni Bolognese Sauce.
Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.
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