Green Bean Casserole Bites

Green Bean Casserole Bites
Mark Boughton Photography, styling by Teresa Blackburn
  • Yield: 16 pieces


1pound sweet Italian sausage, removed from casing
1cup condensed cream of mushroom soup, undiluted
1can (15 oz) green beans, drained and rinsed
1 1/2cups french-fried onions, divided
freshly ground black pepper
4 (8 oz) packages refrigerated crescent rolls (like Pillsbury)
1cup shredded mozzarella cheese


  1. In a skillet, brown sausage over medium heat, breaking into small pieces. Drain off excess fat and add soup. Cook over medium-high heat, stirring frequently, until soup is reduced, about 10 minutes. Remove from heat and place in a mixing bowl. Stir in green beans, 1 cup onions and pepper.
  1. Preheat oven to 400°F.
  1. Unroll crescent dough. On an ungreased cookie sheet, separate dough into rectangles (each made of 2 triangular pieces of dough). Press dough to spread out thinly.
  1. Spoon 3 Tbsp sausage mixture onto half of each rectangle. Sprinkle with 1 Tbsp mozzarella. Fold over to form a triangle and press edges to seal. Cut 2 small slits in top. Sprinkle each with a few remaining onions. Bake 15 minutes or until golden brown. Serve warm. Makes 16.

Nutritional Info *per serving

  • Calories 310
  • Fat 19g
  • Cholesterol 10mg
  • Sodium 850mg
  • Carbohydrate 28g
  • Fiber 1g
  • Protein 10g