Fare for a festive holiday buffet
These recipes result in delicious buffet foods that won’t leave you trapped in the kitchen.
With just two-ingredients, this recipe could not be easier to make. It can be easily doubled, made ahead and frozen for baking later.
1 pound Bob Evans Original Recipe sausage roll, at room temperature
1 8-ounce can crescent roll dough
Remove crescent roll dough from can. Do not separate rolls.
On top of a piece of plastic wrap or aluminum foil, pinch triangles together, and then pinch the resulting rectangles together to form a long rectangle that measures about 18 x 14 inches, gently pulling dough as needed.
Carefully spread sausage in an even layer over dough.
Roll dough lengthwise to form a long roll.
Wrap in the plastic wrap or foil, and freeze for 15 minutes.
Using a serrated knife, cut dough into ½-inch-thick slices, and place on un-greased baking sheet.
Bake at 350 degrees F for 15-20 minutes, or until sausage is cooked through.
Drain off any juices, and serve.
Yield: 36 servings
Note: The recipe may be doubled. Pinwheels may be frozen after slicing. When ready to serve, thaw slices for 30-60 minutes in refrigerator before baking.
Source: Bob Evans
Smoked salmon appetizers with grapes
These elegant, open-faced sandwiches get fresh flavor and festive, seasonal color from red and green grapes, which complement the flavors of smoked fish and cream cheese.
1 cup finely diced red and green seedless California grapes
1 tablespoon chopped fresh dill
2 teaspoons rice vinegar
1 teaspoon sugar
4 tablespoons low-fat cream cheese
4 slices (roughly 3 x 5 inches) Danish-style rye bread, each cut crosswise into 4 pieces
2 ounces thinly sliced smoked salmon
In small bowl, combine grapes, dill, vinegar, sugar and salt.
Spread cream cheese on bread slices, and top with pieces of salmon.
Drizzle with the grape relish, and serve.
Yield: 16 appetizers
Source: California Table Grape Commission