Perfect savory appetizers are the perfect addition to your holiday table. Flaky puff pastry filled with a creamy sausage stuffing.
This recipe is sponsored by Philadelphia Cream Cheese. As always, all opinions are my own. You can find my recipe on that link as well! So exciting.
Thanksgiving is right around the corner yet it feels a little strange having it the last week of the month. We are ready to indulge ourselves in all of the good food. One thing that we will have on the appetizer table this year are these sausage stuffing cream cheese bites. They are the perfect size and are so delicious and easy to make.
Just grab a box of frozen puff pastry. After it is thawed you will cut it into squares and place inside of a muffin tin. Use a non-stick pan to make your life easier. You could spray your pan but I didn’t.
Mix together your stuffing ingredients and fill the center of the pastry. Bake and serve warm with a dollop of cranberry sauce.
So good. So easy.
A fun way to put them on your tablescape is on a stained wood board.
Hope you enjoy them as much as we do. Be sure to save the recipe to your APPETIZER board on Pinterest.
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
bites
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- 8 oz. Philadelphia Cream Cheese softened
- 1 lb. pork sausage
- 2 eggs
- 1 6 oz. box Stove Top Stuffing prepared according to instructions on box
- 1 17.3 oz. box puff pastry sheets
- 1 cup cranberry sauce (canned or homemade OPTIONAL)
Ingredients
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- Heat oven to 400 degrees F. Remove puff pastry from the freezer and allow to thaw for about 15 minutes until you can unfold it without breaking. Make sure you don’t let it get too warm.
- Prepare Stove Top Stuffing according to instructions on box and set aside. In a skillet on stovetop cook sausage until brown and crumbled, set aside.
- In a large bowl with a hand mixer or stand mixer with paddle attachment, mix together cream cheese and 1 egg until creamed together and smooth. Stir in cooked sausage with the cream cheese mixture until fully incorporated. Gently fold in stuffing with a spatula.
- Unfold the puff pastry, roll it out and cut approximately into 3.5 inch squares. You can get 12 squares per sheet, they don’t have to be perfect. Press each square into a muffin tin. In a small bow, whip 1 egg with a fork to create an egg wash. Brush the egg wash over the puff pastry, especially the edges. This will give the pastry a darker golden finish, if you don’t use an egg wash that is fine, you’ll just get a more pale finish.
- Using a cookie scoop divide the sausage cream cheese mixture between the puff pastry squares. Bake for 12-15 minutes, or until the puff pastry is golden brown. Top with a dollop of cranberry sauce if desired or serve on the side. Serve immediately.
