Prep Time 25 min
Cook Time 5 Min
Servings 8
Difficulty Easy

Ingredients

  • 1 can Pillsbury® Place 'n Bake® refrigerated crescent rounds
  • 1/2 lb. Mexican chorizo pork sausage links or bulk sausage
  • 1/4 cup Crisco® Pure Canola Oil
  • 1/2 peeled mango
  • 2 oz. Gouda cheese
  • 1 tbsp. finely chopped seeded jalapeño chile
  • 2 tbsps. finely chopped roasted red bell pepper (from a jar)

Directions

  • Step 1

    Heat oven to 375°F. Bake crescent rounds as directed on can. Remove from oven. Immediately, press back of soup spoon in center of each round to make an indentation. Reduce oven temperature to 300°F.

  • Step 2

    Meanwhile, remove casing from sausage. In 10-inch skillet, break up sausage; cook over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked. Drain. Set aside.

  • Step 3

    In 8-inch skillet, heat oil over medium-high heat. Add mango slices; cook 1 to 2 minutes on each side or until hot. Drain on paper towels.

  • Step 4

    Fill each baked crescent round with one heaping tablespoon sausage; press in lightly. Top with cheese and mango. Bake 5 to 6 minutes longer or until cheese is melted.

  • Step 5

    Meanwhile, in small bowl, mix chile and roasted pepper. Sprinkle chile mixture over appetizers. Serve warm.

Serving size
(1 serving (1/8 recipe))

  • Calories 230
  • Calories from Fat150g
  • Total Fat 16g
  • Saturated Fat 5g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 20mg
  • Sodium 380mg
  • Potassium 0mg
  • Total Carbohydrates 15g
  • Dietary Fiber 0g
  • Sugars 3g
  • Protein 6g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet