Cheese and Sausage Kolache for #RealCheesePeople

Lisa Bonarrigo
Updated

By Kitchen Living with Coryanne

I love food that is comforting, evokes emotion and that makes you linger on your plate just a second longer while you enjoy that last bite. I'm not one for over complicating my cooking, or my ingredients. I like both to be simple, honest and memorable like these cheese and sausage Kolaches. They take a classic recipe, play with the savory ingredients I love and put a spin on them that is unexpected, making them the perfect summer party snack.

Check out photos of the Cheese and Sausage Kolache​:


I mean, what's not to love about real cheese? You know, the kind that when it melts creates buttery, gooey, strings of pure delight that you can't help but get your fingers tangled in and grin while you put those last few strands in your mouth? Blend those with flakey pastry, savory ground sausage and dip them into a spicy salsa and you have a bite that will keep you lingering around the platter until you are utterly satisfied.

Ingredients (yields a dozen):
2 Sheets of readymade puff pastry
4 Slices of Sargento Provolone Natural Cheese Slices
4 Slices of Sargento Pepper Jack Natural Cheese Slices
2 Cups of cooked ground sausage

Directions:

  1. Thaw the puff pastry and cut the sheets into equal rectangles along the existing seams, then cut each rectangle in to 3 pieces.

  2. Line each square of pastry with a slice of Provolone and Pepper Jack Cheese, then top with the ground sausage meat before rolling into a tube.

  3. Pinch the ends of each tube so that they are slightly pinched together and place on a baking sheet lined with parchment paper.

  4. Bake for 20 minutes at 375F or until golden brown.


NOTE: The cheese will ooze from the pastry, it is meant to, don't worry about it, I find that the best part is the crunchy cheese that melts outside the pastry.

For the full post, visit Kitchen Living with Coryanne.

Compensation for this post was provided by Sargento Foods via AOL Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Sargento Foods or AOL.

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