
Sesame Appetizer Skewers
Makes 20 one-bite appetizers
Cooking Spray
1 can refrigerated crescent flaky dough sheet (not rolls)
4 tablespoons white sesame seeds
1/4 to 1/2 cup heaping cup crumbled Isle de France chevre
20 large fresh basil leaves
1 tablespoon oil
1 (12-ounce) jar roasted red peppers, drained, rinsed, patted dry, cut into 1-inch pieces
10 (7 oz) fully cooked maple turkey sausages, thawed, cut crosswise in half
20 small sun-dried tomatoes in olive oil or 10 large, cut in half and drained
20 (5 to 6-inch long) wooden skewers
Preheat oven to 375 degrees. Lightly spray a cookie sheet, wipe with a paper towel to remove most of it, and
set aside.
Unroll crescent dough sheet on work surface and roll out to measure 10 X 10 inches. Sprinkle sesame seeds
evenly on dough and press in to place with a rolling pin. Turn dough sheet to put sesame seeds on the bottom
and sprinkle evenly with crumbled goat cheese and press in lightly with fingers.
Cut dough into 4 (5-inch) squares and then roll each square up, pinching the edges together to seal. Repeat with
remaining squares. Cut each roll into 5 slices (each about 1 inch) and place cut side down on cookie sheet.
Bake 10 to 12 minutes or until golden brown. Transfer rolls to a wire rack and set aside.
Fold each leaf of basil to measure 1-inch and thread onto a skewer. Add a piece of roasted red pepper, a length
of sausage, a sun-dried tomato, and a sesame roll, threading it through the center of cut side. Repeat with the
remaining ingredients to make twenty skewers.
Reheat in a 250 degree oven for 2 or 3 minutes and serve on a tray, pastry side down with skewer sticking up for
easy handling.
BONNE ANNEE!
Thursday, December 31st, 2009Happy New Year Cheese Lovers!
Thanks to everyone who visited the Cheese Lover’s Blog in 2009. We can’t wait to make 2010 even better!
If you have any suggestions for the blog, please let us know in the comment section of this post. We’re going to be updating the blog frequently throughout the new year and would love to know what content you’d like to see!
Thanks – and see you next year, cheese lovers!
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