Sausage Stuffed Crepe Rolls
The crepes may be made up to 2 days in advance covered and refrigerated until ready to use
Servings 6-8
INGREDIENTS:
1 recipe for Kitten’s French Crepes
1 pound ground pork sausage (Jimmy Dean’s will work well)
1 small onion, finely chopped
2 large garlic cloves, minced
2 cups shredded cheddar cheese, divided
1 (3-ounce) package cream cheese, softened
1/2 teaspoon dried marjoram
salt and fresh ground black pepper
1/2 cup sour cream
1/4 cup butter or margarine, softened
INSTRUCTIONS:——————————-
Make crepes as directed in the recipe.
Cook sausage with onion and garlic in a large skillet over medium heat, stirring until sausage crumbles and is no longer pink; drain well.
Return sausage to skillet; mix in 1 cup cheddar cheese, cream cheese, and marjoram, stirring until cheeses melts, then season with salt and pepper is needed.
Spoon about 3 tablespoons filling down center of each crepe.
Roll up and place seam side down in a lightly greased 13- x 9-inch baking dish.
Cover with foil and bake in a preheated 350 degrees F for 15 minutes.
Stir together sour cream and butter; spoon over crepes then return to oven and bake 5 more minutes.
Sprinkle with remaining 1 cup cheddar cheese.
Related posts:
- Kitten’s Strawberry Cream Stuffed Crepes
Spicy Sausage-Stuffed Mushrooms
Leftover Burger Rolls Sausage Egg Bake
Bisquick Sausage and Broccoli Bake
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