Cheese & Sausage Pastry Poppers

• 1/2 pound bulk hot Italian sausage
• 4 shallots, chopped
• 1 package (14.1 ounces) refrigerated pie pastry
• 2/3 cup dried apricots, coarsely chopped
• 1/3 cup peach preserves
• 2 tablespoons balsamic vinegar
• 2/3 cup crumbled blue cheese
• 3 ounces cream cheese, softened
• 1/2 cup finely chopped walnuts

1. In a large skillet, cook sausage and shallots over medium heat until sausage is no longer pink; drain.
2. On a lightly floured surface, unroll pastries. Cut with a floured 2-1/2-in. round cookie cutter. Press circles onto the bottom and up the sides of 30 greased miniature muffin cups; set aside.
3. In a large saucepan, combine the apricots, preserves and vinegar. Cook and stir over medium heat until apricots are softened. Remove from the heat; stir in sausage mixture. In a small bowl, combine the cheeses.
4. Spoon 3/4 teaspoon cheese mixture into each pastry-lined muffin cup; top with 1 tablespoon sausage-fruit mixture. Sprinkle with nuts. Bake at 425u0b0 for 12-14 minutes or until edges are light golden brown. Serve warm.

sausage, shallots, refrigerated pie pastry, dried apricots, peach preserves, balsamic vinegar, blue cheese, cream cheese, walnuts

Taken from www.tasteofhome.com/recipes/cheese-sausage-pastry-poppers/ (may not work)