Southwestern Green Chili Sausage Rolls

We had taken some green chili  sausages out of the freezer, and I wanted to do something different with them, but by the time I figured out what I wanted to do, I did not have enough time to get it done.  I made some green chili sausage rolls that I served with a Mexican blend of vegetables and a combination of rice and lentils, for a quick and easy Southwestern comida.  I may run out of time to be as creative as I like, but my ideas are very rarely in short supply.  Because I was pressed for time, I actually “cheated” this time.  As you all know, I much prefer to make my own breads and dough for things if I can, but sometimes, life happens and there just is not enough time for that.  Fortunately there are plenty of good alternatives out here that help us out when we are in a pinch.  I used some Pillsbury Crescent rolls for my dough wraps, and everything turned out just fine, as I knew it would.  These are very easy to make and taste great.

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This is all it takes to make these sausage rolls.  You can use any kind of cheese you like.  I actually used both mozzarella and cheddar cheese for my sausage rolls.   I am not a big cheese eater at all, but I can do the lighter cheeses.  My husband prefers cheeses that are heartier and more flavorful.  So mine had the mozzarella cheese and my husband’s had the cheddar cheese.

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Cook the sausages completely and let them cool before wrapping them.  Whether you use your own dough that you make or store bought, roll out it out to about 1/4 ” in thickness, on a lightly floured surface, then cut into thin strips.

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Wrap the dough strips carefully around the cooked sausages and then top with your favorite cheese.  Bake at 350* F for about 30 minutes or until the cheese is all melted and the dough turns golden brown.

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I topped my green chili sausage rolls with avocado slices and salsa, then served them with a Mexican medley of vegetables and spices (possibly tomorrow’s post) and a combination of leftover lentils mixed with tomatoes, spinach and rice.  I was more in the mood for a glass of wine than I was for a margarita, so I chose a crisp viognier with hints of grapefruit and other light citrus flavors to accompany the meal.  !Desfrutas!

 

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Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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