Recipe courtesy of Todd Levy
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Yield:
14-16 puffs
Level:
Easy

Ingredients

Directions

Begin chopping and browning the sausage in a dry skillet over a low to medium flame. When sausage starts releasing juices, add onions and jalapeno. Stir-fry until sausage is thoroughly browned, and onions begin to caramelize. Season with salt and black pepper, to taste. Drain excess juice, transfer sausage filling to a bowl, and pat dry with paper towels. If filling is too wet, it will damage pastry dough. Add cream cheese to the filling and incorporate it with hands.

Cut puff pastry squares diagonally, to form two equal size triangles. Before filling each one, moisten edges with a brush and water. Place about 2 tablespoons filling in the center of the dough, forming a triangle within the triangle of pastry dough. Bring the two points of the base of the pastry dough triangle to meet the third point, and firmly squeeze ALL edges together. Make sure the filling is completely enveloped by dough. Press the tines of a fork into each seam; the indentations will allow dough to expand when baked. Bake at 400 degrees until dough puffs and browns (20-25 minutes). If using refrigerated crescent rolls, fill the raw dough and bake according to directions on package.

Cook's Note

Substitution: One tube of refrigerated crescent rolls

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