Appetizers:

Poppers

Comment on this recipe

The dip is best if made at least l hour before serving.

Ingredients

1 pound hot sausage, cooked, drained and crumbled
8 ounces pepper cheese
1/2 cup chopped jalapeņos (canned)
1 tube flaky biscuits
DIP:
1/2 cup sour cream
1/2 cup mayonnaise
1 package taco seasoning

Instructions

Combine sausage, cheese and jalapeņos. Separate biscuits into 20 pieces. Pat into about 3 inch squares. Put 1 tablespoon sausage mixture on one half of a biscuit square, fold over and pinch together into a triangle. Repeat with remaining biscuits. Place on cookie sheet and bake according to biscuit instructions.

In a bowl, mix sour cream, mayonnaise and taco seasoning. Serve Poppers with this dip.

Bess Pierce, Moline