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Recipe courtesy of Toya Boudy
Andouille and Cream Cheese Slider
Getting reviews...
- Total: 25 min
- Active: 25 min
- Yield: 4 to 5 sliders
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 505
- Total Fat
- 34 g
- Saturated Fat
- 14 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 14 g
- Cholesterol
- 76 mg
- Sodium
- 864 mg
- Total: 25 min
- Active: 25 min
- Yield: 4 to 5 sliders
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 505
- Total Fat
- 34 g
- Saturated Fat
- 14 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 14 g
- Cholesterol
- 76 mg
- Sodium
- 864 mg
Ingredients
Directions
- Prepare a grill for cooking over medium heat Slice the sausage on the bias 1/2-inch thick.
- Grill the sausage until it has grill marks on each side and set aside.
- Stir the seafood seasoning into the cream cheese and set aside.
- Heat a skillet over medium heat and add the oil. Cook the roasted bell peppers with the green onions, stirring, until warmed.
- Spread the cream cheese on the rolls and add the peppers and sausage. Serve immediately.
