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Jimmy Dean Southwest Sausage Crepes
SUBMITTED BY:
Jimmy Dean
"Filled with sausage, eggs, cheese, chiles, green onions, and sour cream, these sensational crepes are given a savory Southwest treatment. Top with sour cream and salsa."
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Servings
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METRIC
INGREDIENTS
1 (16 ounce) package Jimmy Dean Regular Roll Sausage, cooked, crumbled, drained
1 cup shredded Monterey Jack cheese
1 (8 ounce) package cream cheese
1 cup sour cream
1/2 cup green onions, chopped
1 (4.5 ounce) can chopped green chiles
2 (4.5 ounce) packages crepe shells
Topping:
1 1/2 cups sour cream
8 ounces butter
1/2 cup salsa
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DIRECTIONS
Preheat oven to 350 degrees F.
In large mixing bowl, combine cooked sausage, shredded cheese, cream cheese, onions and chilies; mix well. Spread about 3 tablespoons of filling along the right side of each shell; roll shell over filling to form a log. (To make triangle-shaped crepes, spread filling over one quadrant of each crepe; fold in half, then fold in half again).
Place filled crepes on a lightly greased cookie sheet and bake 12-15 minutes, until heated through.
Topping: melt butter in a small saucepan over low heat; stir in sour cream and heat until warm. Drizzle 1 tablespoon over each baked crepe and top with your favorite salsa or chopped tomatoes and cilantro.
FOOTNOTE
Crepes may be filled and frozen for later use; bake frozen crepes for 25-30 minutes.
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REVIEWS
Reviewed on May 7, 2006 by mary
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mary
May 7, 2006
These are very good! I followed the recipe exactly except I eliminated the 8 oz. of butter in the topping - they were still delicious! They reheated very well too. Next time I'll make extra and try freezing them.
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6 users found this review helpful
These are very good! I followed the recipe exactly except I eliminated the 8 oz. of butter in...
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Reviewed on Dec. 1, 2007 by ZACHANDBECKY
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ZACHANDBECKY
Dec. 1, 2007
Very good recipe. Made it for brunch when we had houseguests, served with mangos and starfruit to balance out the richness of this dish. I also omitted the butter.
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1 user found this review helpful
Very good recipe. Made it for brunch when we had houseguests, served with mangos and...
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