Yields 12 servings
1 tube of extra large refrigerated biscuits
6 teaspoons marinara sauce, divided, plus more for serving
8 oz of thinly sliced or diced Silver Creek Beef Summer Sausage *
6 ounces shredded mozzarella cheese
Olive oil & dried parsley for garnish
Arrange a rack in the middle of the oven and heat to 375°F.
Coat a cookie sheet with cooking spray
Flatten out the biscuits with your fingers into 3- 4 inch rounds.
Place ½ teaspoon of the marinara sauce in the center of each dough round (no need to spread the sauce), then top each with mozzarella cheese and some diced sausage or 2 slices of sausage.
Fold the edges of the dough up and round the filling, then pinch them together, forming a small bundle.
Bake until golden-brown, 15 to 20 minutes. Remove from the pan and cool for 5 minutes or until cool enough to handle.
Brush with olive oil and sprinkle with dried parsley.
Serve with warm marinara sauce.
*Silver Creek elk, venison, or buffalo summer sausage works well too
Silver Creek Beef Summer Sausage (nutrition info located in photo section)
As a self-proclaimed "dump and pour" cook, this information is approximate. Modifications made based on my family's preferences.
I'm not a trained culinary specialist, just someone with over 40 years of home cooking experience.
Please feel free to make changes to this recipe to fit your dietary needs.