Ingredients
1 lb. hot pork sausage
1 package Philadelphia Cream Cheese
1 can diced tomatoes and green chiles
1 tsp. cumin
3/4 tsp. salt
tsp. Black pepper
tsp. garlic powder
1 can jumbo refrigerated biscuits
1 egg
4 oz. Philadelphia Cream Cheese
1/2 c. sour cream
2 canned chipotle peppers in adobo sauce
1/2 tsp. garlic salt
Preparation
Step 1Preheat oven to 350 degrees F.Step 2Spray a cookie sheet with vegetable oil cooking spray; set aside.Step 3In a large skillet, over medium-high heat, cook sausage, crumbling into small pieces. Once cooked through, drain fat. Add cream cheese to sausage and stir until melted. Add tomatoes, cumin, salt, pepper, and garlic powder. Stir to combine.Step 4Open can of biscuits; separate each biscuit into 2 halves. Flatten each half with your hands to make larger. Spoon a heaping tablespoon of sausage mixture onto center of each biscuit; fold biscuit in half and seal by pressing edges together. Place on prepared baking sheet and brush with beaten egg.Step 5Bake 15 minutes. Remove from oven and allow to cool slightly before serving with Chipotle Cream.Step 6Chipotle Cream: In a small saucepan, combine cream cheese, sour cream, chipotle peppers, and garlic salt. Cook over medium heat until cream cheese is melted and all ingredients are combined.
