Smokey Sausage Cups

Name: Smokey Sausage Cups
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 24
Ingredients: 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed; 6 ounces kielbasa, diced (about 1 1/2 cups); 2 tablespoons orange marmalade; 1 tablespoon Dijon-style mustard; Chopped fresh parsley

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Total: 1 hr 10 min

Prep: 15 min
Inactive: 40 min
Cook: 15 min

Yield: 24

Total: 1 hr 10 min

Prep: 15 min
Inactive: 40 min
Cook: 15 min

Yield: 24

Ingredients

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1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

6 ounces kielbasa, diced (about 1 1/2 cups)

2 tablespoons orange marmalade

1 tablespoon Dijon-style mustard

Chopped fresh parsley

Directions

Heat the oven to 400 degrees F. Unfold the pastry on a lightly floured surface. Roll the pastry sheet into a 10x15-inch rectangle. Cut the pastry sheet into 24 (2 1/2-inch) squares. Press the pastry squares into 24 (1 3/4-inch) mini muffin-pan cups.
Stir the kielbasa, marmalade and mustard in a medium bowl. Spoon about 1 tablespoon kielbasa mixture into each pastry cup.
Bake for 15 minutes or until the pastries are golden brown. Sprinkle the pastries with the parsley before serving.