Happy Hour! Pair margaritas with these sausage and potato Mexican appetizers from Pillsbury. This recipe comes from one of the 100 finalists in the 47th Pillsbury Bake-Off Contest. Try more recipes like these by visiting www.BakeOff.com.
Preheat the oven to 400 degrees F. Microwave the potatoes as directed on the bag.
Meanwhile, unroll the pie crusts onto a work surface. Using 3-inch round cutter, cut 9 rounds from each pie crust. Gather the scraps and reroll; cut 6 additional rounds. Press 1 round in the bottom and up the sides of each of 24 ungreased mini muffin cups (edges of the dough will be higher than the sides of the cups); prick the bottoms with fork. Bake 6 minutes.
Meanwhile, in a 10-inch skillet, cook the sausage over medium-high heat, stirring frequently, until thoroughly cooked; drain. Add the potatoes and cumin; cook and stir 1 minute. Remove from the heat. With a potato masher or fork, mash the potatoes, leaving some small pieces. Add ½ cup of the cheese and ¼ cup of the green onions to the potato mixture; mix well. Spoon 1 tablespoon of the potato mixture into each cup.
Bake until the edges are golden brown, 7 to 12 minutes. Remove from the pan; top each with 1 teaspoon sour cream, 1 teaspoon cheese, and ½ teaspoon green onion. Serve warm.