Meat on the Side: Delicious Vegetable-Focused Recipes for Every Day
These pumpkin poppers from Nikki Dinki are perfect for all your fall parties, and super easy to make thanks to the secret weapon: crescent roll dough. Just roll out the sheet of dough, cut into squares, and stuff each piece with a filling made of pumpkin puree, goat cheese, sage, and spicy chorizo (or keep ’em vegetarian if you prefer), and bake until golden-brown and piping-hot. Check out all the best of pumpkins on Chowhound.
Note: Feel free to use your favorite sausage in this dish, or omit it if you want a meatless appetizer.
- 2 links chorizo (4 ounces each)
- 1 15-ounce can 100 percent pure pumpkin puree
- 4 ounces soft goat cheese
- 1 teaspoon kosher salt
- 1 tablespoon chopped fresh sage
- 2 tablespoons finely chopped fresh chives
- pinch of ground nutmeg
- 2 8-ounce cans crescent roll dough
1Preheat the oven to 350°F. Place a large skillet over medium heat. Remove the casing from the sausage and add the meat to the skillet. Cook for about 4 minutes, breaking the meat apart into small pieces with a spoon as it cooks. Reduce the heat to low, add the pumpkin, cheese, and salt, and stir until the cheese has melted, about 2 minutes. Turn off the heat and stir in the sage, chives, and nutmeg. Transfer the filling mixture to a plate and refrigerate to cool slightly while you prepare the dough.
2Grease two mini muffin pans. Unroll the dough from one can onto a lightly floured surface. With your fingers, pinch together the dough along the perforations dividing the rolls, so the sheet holds together. Then roll out the dough into a rectangle that is about 12 × 18-inches. Using a sharp knife, cut the rectangle into 24 squares, making 5 cuts crosswise and 3 cuts lengthwise. Separate the squares and place each one into a muffin cup. Repeat this process with the dough from the second can.
3Spoon 2 teaspoons of the filling into the center of each square. Fold the dough corners over, enclosing the filling. Bake the poppers until the dough is golden brown, about 15 minutes. Serve hot!
From Meat on the Side Copyright ©2016 by Nikki Dinki, reprinted with permission of St. Martin’s Press. Photography by Ellen Silverman.
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