Recipes Appetizers and Snacks Pastries Pesto Sausage Biscuit Bites 4.7 (6) 4 Reviews 2 Photos They won't be able to stop reaching for these tasty little sausage bites. They are perfect party food but also a great choice for a breakfast buffet. Recipe by Valerie Brunmeier Published on December 25, 2015 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 2 2 Prep Time: 15 mins Cook Time: 10 mins Total Time: 25 mins Servings: 10 Yield: 10 servings Jump to Nutrition Facts Ingredients 2 (10 ounce) cans refrigerated buttermilk biscuit dough 5 teaspoons pesto 10 links breakfast sausage 1 tablespoon grated Parmesan cheese, or as needed Directions Preheat oven to 375 degrees F (190 degrees C). Press each biscuit into a 4-inch circle on a lightly floured surface. Spread 1/2 teaspoon pesto over top of each biscuit. Place 1 sausage link on the edge of each biscuit and roll dough around sausage. Cut each roll into 4 pieces and place on a baking sheet; sprinkle with Parmesan cheese. Bake in the preheated oven until biscuits are golden brown and sausage is cooked, 8 to 10 minutes. I Made It Print Nutrition Facts (per serving) 260 Calories 14g Fat 24g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 260 % Daily Value * Total Fat 14g 18% Saturated Fat 4g 19% Cholesterol 22mg 7% Sodium 729mg 32% Total Carbohydrate 24g 9% Dietary Fiber 1g 2% Total Sugars 4g Protein 9g Vitamin C 0mg 1% Calcium 55mg 4% Iron 2mg 10% Potassium 164mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved