These Easy Breakfast Sausage Hand Pies sprinkled with Everything But the Bagel Seasoning is a two-bite mouthful of delicious comfort. Loaded with a savory, spicy sausage patty and a slice of sharp cheddar cheese. Hugged with crispy, flaky ready to use pie crust then topped off with everyone’s favorite seasoning…Everything But the Bagel. Only one word fits… simply fantastic!
Not only are these delicious little mini treats good for breakfast, they’re also a big hit as a party appetizer, after school snack, or make a great grab and go lunch. Dunk these cuties into this Jalapeno-Ranch Dressing or barbecue-mustard sauce and you’ve got a winner in your hands!
WHAT’S IN THESE SAVORY HAND PIES?
pork sausage patties – I used hot😉
Pillsbury Pie Crust…the raw tube kind
slice of sharp cheddar cheese – a little smaller than the sausage patty
These minis are so easy! 20 minutes assembly and 25 for cooking… and wah-la, you’re done!
STEP ONE – Remove pie crust from packaging and let sit for 10 minutes. Pre-heat the oven to 400 degrees.
STEP TWO – Brown the sausage in a skillet over medium heat until brown and not pink in the center. Drain on paper towels. (non-stick skillet preferred)
STEP THREE – Roll out cold pie crust and cut with a biscuit cutter starting from the outer perimeter of the circle. You should be able to get about to get 14 or 15 circles.
STEP FOUR – Lay sausage patty in the center of one dough disk, place the cheese on top of the patty, lay another dough disk on top of the cheese. Pinch top and bottom disks together at the seam with your hands or a fork.
STEP FIVE – Brush the tops with egg wash. (optional step)
Of course, you don’t have to use pork sausage. You can use a chicken sausage patty instead of full fat pork.
If meat isn’t your thing try the Beyond Meat, meatless products that taste almost like meat but aren’t…you know the fake stuff? Actually, what I have tried in the meatless meat department is pretty darn good!
A double cheese hand pie would be delicious. Use two kinds of cheeses for an extra bit of yum…Jalapeno Cheddar…Cheddar…Mozzerella…Jack…Colby Jack…I’m definitely making these with cheese next time, LOL!
CRUST SUBSTITUTIONS
The crust substitutions are endless and more than likely you already have a few on hand if your out of pie crust.
Yes, they sure can. Follow Steps 1 through 5 then freeze on a flat sheet for about 45 minutes. Transfer to a ziplock freezer bag and store for not more than 2 months. Unthaw for about 30 minutes at room temperature then sprinkle with Everything But the Bagel seasoning. Spray tops with spray oil and then cook as directed above.
Do these keep well in the refridgerator?
Yes! They keep very well up to about a week. Perfect for “on the go” little hand snacks! To warm up, microwave for about 30 seconds or Air Fry for about 2 minutes on 370.
Savory Sausage Hand Pies with Everything But the Bagel seasoning are made with flaky,crispy pie crust and savory breakfast sausage and sharp cheddar cheese.
Course Appetizer, Breakfast, Snack
Cuisine American
Keyword breakfast, cheese, everything but the bagel seasoning, hand pie, pie crust, sausage, savory hand pie
Prep Time 20minutes
Cook Time 23minutes
Servings 8
Calories 200kcal
Author Elise
Ingredients
8slicebreakfast sausageground
1Pillsbury Pie Crust
8slicesharp cheddar cheeseor any semi hard cheese
1beaten eggbrush on tops
Everything But the Bagel Seasoning – generous sprinkles
Instructions
STEP ONE – Remove the wrapping and let pie crust and let sit for 10 minutes. Pre-heat the oven to 400 degrees.
STEP TWO – Brown the sausage in a skillet over medium heat unitl brown and not pink in the center. Drain on paper towels. (non-stick skillet preferred)
STEP THREE – Roll out cold pie crust and cut with a biscuit cutter starting from the outer perimeter of the circle. You should be about to get 12 or 13 circles.
STEP FOUR – Lay cooked sausage patty in the center of dough disk, place cheese slice on top , and then lay another dough disk on top of the cheese. Pinch dough together with hands or a fork.
STEP FIVE – Brush the tops with egg wash. (optional step)
STEP SIX – Place on a cookie sheet lined with parchment paper that has been sprayed with spray oil.
STEP SEVEN – Sprinkle Everything But the Bagel Seasoning on top of the rolls.
STEP EIGHT – Bake at 400 for 20 to 25 mins or until golden brown.
These healthier “Homemade” Mini Sausage Rolls with Everything But the Bagel Seasoning sprinkled on are flaky, savory, little nuggets of breakfast comfort. They are a lighter calorie, lower carb load than the normal 1000 calorie Donut Shop mega roll. Serve this Weight Watcher friendly mini sausage roll with some breakfast eggs and fruit for a great start to the day.
Not only are these delicious little mini treats good for breakfast, they’re also a hit as a pre-game warmup. Dunk these cuties into this Jalapeno-Ranch Dressing or barbecue-mustard sauce and you’ve got a team win!
Mini Sausage Rolls are perfect for grab and go after school kid snacks too! They are easy to heat up and grab on the way out the door!
WHAT’S IN THESE MINI SAUSAGE ROLLS?
Chicken Breakfast Sausage…I used Applegate Farms – 1 pt, 1 carb each
Pillsbury Pie Crust…the raw tube kind – 1.5 pt for 1/16th
These minis are so easy! 20 minutes assembly and 25 for cooking… and your wahla, you’re done!
STEP ONE – Roll out refrigerated pie crust and let sit for 10 minutes. Pre-heat the oven to 400 degrees.
STEP TWO – Brown the sausage in a skillet over medium heat until brown and not pink in the center. Drain on paper towels. (non-stick skillet preferred)
STEP THREE – Roll out cold pie crust and cut with a biscuit cutter starting from the outer perimeter of the circle. You should be about to get 12 or 13 circles.
STEP FOUR – Spread half of the cheese wedge on the dough surface. Lay sausage link in the center and roll-up. Pinch dough together at the seam.
STEP FIVE – Brush the tops with egg wash. (optional step)
Of course, you don’t have to use chicken sausage…any kind of pork sausage. Breakfast sausage or little smokies…anything meat and cylinder will do.
If meat isn’t your thing try the Beyond Meat, meatless products that taste almost like meat but aren’t…you know the fake stuff? Actually, what I have tried in the meatless meat department is pretty darn good!
A cold stick of your favorite cheese would be delicious. Jalapeno Cheddar…Cheddar…Mozzerella…Jack…Colby Jack…I’m definately making these with cheese next time, LOL!
CRUST SUBSTITUTIONS
The crust substitutions are endless and more than likely you already have a few on hand if your out of pie crust.
Yes, they sure can. Follow Steps 1 through 5 then freeze on a flat sheet for about 45 minutes. Transfer to a ziplock freezer bag and store for not more than 2 months. Unthaw for about 30 minutes at room temperature then sprinkle with Everything But the Bagel seasoning. Spray tops with spray oil and then cook as directed above.
Do these keep well in the refridgerator?
Yes! They keep very well up to about a week. Perfect for “on the go” little hand snacks! To warm up, microwave for about 30 seconds or Air Fry them for about 2 minutes on 370.
Everything But the Bagel Seasoning – generous sprinkles
Instructions
STEP ONE – Roll out refridgerated pie crust and let sit for 10 minutes. Pre-heat the oven to 400 degrees.
STEP TWO – Brown the sausage in a skillet over medium heat unitl brown and not pink in the center. Drain on paper towels. (non-stick skillet preferred)
STEP THREE – Roll out cold pie crust and cut with a biscuit cutter starting from the outer perimeter of the circle. You should be about to get 12 or 13 circles.
STEP FOUR – Spread half of the cheese wedge on the dough surface. Lay sausage link in the center and roll-up. Pinch dough together at the seam.
STEP FIVE – Brush the tops with egg wash. (optional step)
STEP SIX – Place on a cookie sheet lined with parchment paper that has been sprayed with spray oil.
STEP SEVEN – Sprinkle Everything But the Bagel Seasoning on top of the rolls.
STEP EIGHT – Bake at 400 for 20 to 25 mins or until golden brown.
Homemade Curry Cheese Puff Chex Mix is truly a special treat in our house…especially around the holidays. Slow-roasted, savory, Curry spice mixed up with a buttery combination of Worcestershire Sauce, cumin, garlic, and onion powder makes this mix a different, divine beautiful snack.
Oh, and did I say Cheese Puffs…yes, Cheese Puffs! Need I say more?
CURRY CHEESE PUFF CHEX MIX GETS 5 ⭐⭐⭐⭐⭐
Homemade Curry Cheese Puff Chex Mix is one of those rare snacks that 99% of my people love. There is something so comforting in a big handfull of perfectly seasoned pretzels, chex cereal, and those cheese puffs. I need to make this party mix with just puffs, goldfish, and pretzels…LOL!
Traditional Chex Mix is usually made with Chili Powder. Although I love Chili Powder, using curry powder elevates this snack mix to a whole nother level! There is just something about a savory, earthy, hot, nutty curry snack that is just wonderful!
This yummy stuff is not only loved by all but it is really easy to make, super easy to store, and will last, if stored properly, for at least a month with out getting stale.
STEP ONE: Place the first 7 ingredients in a large bowl or roasting pan. Mix up gently.
STEP TWO: Over low heat melt the butter…be careful not to burn. Add the seasonings…Worchestershire, curry, onion, garlic, cumin powder, and hot sauce to taste.
STEP THREE: Pour over the dry snack mix and stir preferably with a rubber spatula or wooden spoon. Mix until everything is evenly coated….this will take about 15 minutes of constant gentle stirring.
STEP FOUR: Heat oven to 215°. Place coated mix on large baking sheets (this will probably take 2) or use a large roasting pan with at least 2″ sides. Make sure the mix is spread out evenly and not deep.
STEP FIVE: Stir every 15 minutes for an hour or until crispy and yummy.
STEP SIX: Cool on cut-up brown paper sacks, newspaper, or paper towels until cool.
STEP SEVEN: Store in large plastic bags or plastic tubs. Enjoy!!!
OPTIONAL CRUNCHY INGREDIENTS
Just browse throught the snack isles and you can come up with your own version of this special treat. A few items I’ve included over the years are below👇
garlic rye crisps
goldfish
fritos
wheat chex
oyster crackers
pecans
cheez its
cashews
bagel chips
CURRY CHEESE PUFF CHEX MIX RECIPE ITEMS
ALTERNATIVE CHEX MIX BAKING METHODS
While oven roasted Chex Mix is the preferred method with…in my opinion…the most delicious outcome, you can also make this vintage snack mix in the Crockpot or the Air Fryer!
While the Crockpot might seem like it would be the easiest, hands free method, the truth is it takes more time (2 hours at the least on low) and you still have to stir it. Plus, in my opinion, it’s not as toasty. The enclosed area is much smaller than an oven and it tends to “steam” the mix.
The Air Fryer Method is a really good alternative method to oven roasting especially if you want to make an individual portion. I filled the Air Fryer basket half way up with the Chex Mix mix, set the fryer on 300 degrees for 10 minutes. In 2 minutes intervals, I pulled the basket out and shook it…then resumed cooking. It was super yummy and a lot less clean up!
HELPFUL KITCHEN ITEMS
KITCHEN TIPS FOR CHEX MIX
Chex Mix is one of those tasty treats that never comes out the exact same and is so easily personalized to fit your taste buds.
The recipe is very straight forward and extremely simple to double.
If you like a little more garlic flavor…like my husband does… add more garlic powder. You could add more in the butter sauce or sprinkle on when it is still hot out of the oven.
If you really like it hot and spicy; try adding 1 tablespoon of Chili Powder and 1 tablespoon of Jalapeno Powder…Yum!
You can make this mix weeks ahead and store in sealed plastic bags or containers…it’s really much better if you allow the flavors to “meld” over a week or two.
If giving this for holiday gifts be sure to make enough for everyone to have their own can of this glorious stuff!
Curry Cheese Puff Chex Mix
Elise
Crunchy, spicy, savory Chex Mix with white cheddar puffs, goldfish, sesame stixs, pretzels, nuts, and chex cereal.
4cupsCheese Puffs (cheese curls, cheetos)I used White Cheddar Cheese Puffs
2cupsthin pretzels
1cupCheerios
1cupPepperidge Farms Parmesan Flavor
2cupsRice Chex
1cupSesame Stix
2cupsCorn Chex
1.5cupdry roasted peanutsmore or less to taste
Sauce Ingredients
8tbspworchestershire sauce
2tbspCurry powdermore or less to taste
1tspcumin
2tsphot saucemore or less to taste
2tsponion powder
1 tbspgarlic powdermore or less to taste
1stickbutter (8 tbsp)
Instructions
Place the first 7 ingredients in a large bowl or roasting pan. Mix up gently.
Over low heat melt the butter…be careful not to burn. Add the seasonings…Worchestershire, curry, onion, garlic, cumin powder, and hot sauce to taste.
Pour over the dry snack mix and stir preferable with a rubber spatula or wooden spoon. Mix until everything is evenly coated….this will take about 15 minutes of constant gentle stirring.
Heat oven to 215°. Place coated mix on large baking sheets (this will probably take 2) or use a large roasting pan with at least 2" sides. Make sure the mix is spread out evenly and not deep.
Stir every 15 minutes for an hour or until crispy and yummy.
Cool on cut up brown paper sacks, newspaper, or paper towels until cool.
Store in large plastic bags or plastic tubs. Enjoy!!!
Notes
Extra Notes: Make weeks ahead of the holidays and give this as a delicious gift.
This homemade Chex Mix recipe is a tried and true, slow-roasted, savory, spicy, crunchy, buttery combination of ordinary but different everyday nibbles. What sets this recipe apart from all the other thousands of Chex Mix recipes is the perfect blend of butter, spices, and Cheese Puffs…yes Cheese Puffs…need I say more?
The original recipe for this special Chex mix has been in my husband’s family for as long as he can remember. He has very special memories of his sweet mom Mildred making it every Christmas. When she passed his big sister took over and has diligently carried on the tradition following the original recipe to the peanut (LOL)!
Long story short…she never makes enough for my family of four, her family, her grandkids, and friends to adequately satisfy everyone’s Chex mix cravings…she would have to start in June to accomplish that! So I had to start making it!
Of course, as always, I never follow a recipe exactly…gotta put my spin on things…so here’s my take on Mildred’s Chex Mix.
STEP ONE: Place the first 7 ingredients in a large bowl or roasting pan. Mix up gently.
STEP TWO: Over low heat melt the butter…be careful not to burn. Add the seasonings…Worchestershire, chili, onion, garlic, cumin powder, and hot sauce to taste.
STEP THREE: Pour over the dry snack mix and stir preferably with a rubber spatula or wooden spoon. Mix until everything is evenly coated….this will take about 15 minutes of constant gentle stirring.
STEP FOUR: Heat oven to 215°. Place coated mix on large baking sheets (this will probably take 2) or use a large roasting pan with at least 2″ sides. Make sure the mix is spread out evenly and not deep.
STEP FIVE: Stir every 15 minutes for an hour or until crispy and yummy.
STEP SIX: Cool on cut-up brown paper sacks, newspaper, or paper towels until cool.
STEP SEVEN: Store in large plastic bags or plastic tubs. Enjoy!!!
OPTIONAL CRUNCHY INGREDIENTS
Just browse throught the snack isles and you can come up with your own version of this special treat. A few items I’ve included over the years are below👇
garlic rye crisps
goldfish
fritos
wheat chex
oyster crackers
pecans
cheez its
cashews
bagel chips
CHEESE PUFF CHEX MIX RECIPE ITEMS
ALTERNATIVE CHEX MIX BAKING METHODS
While oven roasted Chex Mix is the prefered method with…in my opinion…the most delicious outcome, you can also make this vintage snack mix in the Crockpot or the Air Fryer!
While the Crockpot might seem like it would be the easiest, hands free method, the truth is it takes more time (2 hours at the least on low) and you still have to stir it. Plus, in my opinion, it’s not as toasty. The enclosed area is much smaller than an oven and it tends to “steam” the mix.
The Air Fryer Method is a really good alternative method to oven roasting especially if you want to make an individual portion. I filled the Air Fryer basket half way up with the Chex Mix mix, set the fryer on 300 degrees for 10 minutes. In 2 minutes intervals, I pulled the basket out and shook it…then resumed cooking. It was super yummy and a lot less clean up!
HELPFUL KITCHEN ITEMS
KITCHEN TIPS FOR CHEX MIX
Chex Mix is one of those tasty treats that never comes out the exact same and is so easily personalized to fit your taste buds.
The recipe is very straight forward and extremely simple to double.
If you like a little more garlic flavor…like my husband does… replace one of the chili powder tablespoons for garlic powder.
Use 1 tablespoon of Chiplote Chili Powder in place of regular Chili Powder for a different spice taste. If you really like it hot then try substituting 1 or 2 tablespoons of Chili Powder with Jalapeno Powder…Yum!
You can make this mix weeks ahead and store in sealed plastic bags or containers…it’s really much better if you allow the flavors to “meld” over a week or two.
Give this cherished family Chex Mix as friend and family gifts around the holidays. Everyone needs their own can of this glorious stuff!
Place the first 7 ingredients in a large bowl or roasting pan. Mix up gently.
Over low heat melt the butter…be careful not to burn. Add the seasonings…Worchestershire, chili, onion, garlic, cumin powder, and hot sauce to taste.
Pour over the dry snack mix and stir preferable with a rubber spatula or wooden spoon. Mix until everything is evenly coated….this will take about 15 minutes of constant gentle stirring.
Heat oven to 215°. Place coated mix on large baking sheets (this will probably take 2) or use a large roasting pan with at least 2" sides. Make sure the mix is spread out evenly and not deep.
Stir every 15 minutes for an hour or until crispy and yummy.
Cool on cut up brown paper sacks, newspaper, or paper towels until cool.
Store in large plastic bags or plastic tubs. Enjoy!!!
Notes
Extra Notes: Make weeks ahead of the holidays and give this as a delicious gift.
MORE GOOD SNACKING STUFF FROM THE CONTRACTOR’S CASTLE
