Directions:

1. Preheat oven to 400°F.  Cut a thin slit in each sausage.  Place 1 cheese strip inside slit of each sausage.
2. Separate crescent roll dough into 8 triangles.  Cut each triangle in half lengthwise to form 2 smaller triangles. Place 1 sausage on the wide end of triangle and roll towards the point.  Place wrapped sausage, point side down, on baking sheet.  Repeat with remaining sausages.
3. Bake 9-10 minutes or until golden brown.  Serve with mustard if desired.

Directions:

1. Preheat oven to 425°F.  Cut sausage on an angle in ¼” slices.  Place crusts on 2 baking sheets; spread 1/3 cup barbecue sauce on each crust.
2. Top each pizza with ½ each of sausage, tomatoes, red onion, pepper, mozzarella and Parmesan cheese.
3. Bake 20 minutes or until crust is crispy and cheese is lightly browned.  Cut each pizza into 8 slices.

• Cook’s Tip:  For a Southwestern flavor, substitute shredded Colby and Monterey Jack Cheese blend for the mozzarella and Parmesan.   Sprinkle with chopped fresh cilantro if desired.

Directions:

1. Preheat oven to 400°F.  Cut sausage on an angle into ¼“ slices.
2. Combine mayonnaise, mustard and dill in medium bowl.  Stir in cabbage, mixing lightly to combine.  Cut each slice of cheese into 4 smaller squares.
3. Place bread slices on 2 rimmed baking sheets.  Top each slice with about 2 tablespoons cabbage mixture, 1 slice of sausage and a small square of cheese.  Bake 18-20 minutes or until heated through and cheese is lightly browned.  

Directions:

1. Preheat oven to 400°F.  Separate each package of crescent roll dough into 8 triangles.  Cut each triangle into 3 smaller triangles.
2. Place 1 sausage on the wide end of triangle and roll towards the point.  Place wrapped sausage point side down on baking sheet.  Repeat with remaining sausages.  Bake 9-10 minutes until golden brown.  Serve with ketchup and mustard if desired.

• Cook’s Tip: Any leftover crescent roll dough may be shaped and baked alongside the wrapped sausages if desired

Directions:

1. Preheat oven to 425°F.  Cut sausage into ¼” slices.  Place crusts on 2 baking sheets; spread ¼ cup Dijon mayonnaise on each crust.
2. Top each pizza with ½ each of sausage, cheese, peppers and green onions.
3. Bake 15-17 minutes or until crust is crispy and cheese is melted.  Cut each pizza into 8 slices.

Directions:

1. Open package of Lit’l Smokies^® and drain off any liquid. Set aside.

2. Place undrained peaches, vinegar, brown sugar, mustard, garlic, cinnamon and ginger in blender container. Cover and process until smooth.

3. Place peach sauce and Lit’l Smokies® in a medium saucepan. Bring to a boil; reduce heat and simmer over low heat 5 minutes.

4. Carefully pour mixture into a 3-4 quart slow cooker. Cover; heat on low for 30-40 minutes or until flavors are blended.

Nutrition per serving: serving size: about 4 sausages and ¼ cup peach barbecue sauce, Calories: 80, Fat: 3g, Saturated Fat: 1g, Cholesterol: 20 mg, Carbohydrates: 8g, Fiber: 0g, Sodium: 400 mg, Protein: 7g

Good source of protein

Directions:

1. Preheat oven to 400°F.  Cut a thin slit partially through each sausage.   Place 1 cheese strip inside slit of each sausage.
2. Separate each can of crescent rolls into 8 triangles.  Cut each triangle into 3 smaller triangles.  Place filled sausage on wide end of triangle and roll towards point.  Place wrapped sausage, point side down, on large baking sheet.  Repeat with remaining sausages.  Sprinkle Italian seasoning over wraps.
3. Bake 10-12 minutes or until golden brown.  Serve with warm pizza sauce for dipping.

• Cook’s Tip:  Any remaining dough may be rolled into a crescent shape and baked alongside wraps if desired.

Directions:

1. Cut sausage into ¼” slices.  Arrange tortilla chips on a microwave safe plate in a single layer.  Place one slice of sausage on each chip.  Sprinkle cheese over sausage.  Microwave on High for 30 seconds or until cheese is melted and sausage is warm.
2. Top chips with jalapeños, tomatoes and olives.  Serve with guacamole and salsa if desired.

• Cook’s Tip: Chips can also be arranged on a baking sheet and broiled 3-4 inches from heat for 2-3 minutes. 

Directions:

1. Preheat oven to 300°F.  Open package of Lit’l Smokies and drain off any liquid; set aside.  Combine remaining ingredients in medium saucepan; heat, stirring occasionally over medium heat until sugar is dissolved. 
2. Stir in Lit’l Smokies; pour mixture into small casserole dish.  Bake for 1 hour, stirring occasionally.   If mixture becomes too thick, thin with additional bourbon or water.

Directions:

1. Open package of Lit’l Smokies® and drain off any liquid; place in 3-quart slow cooker. 
2. Combine chili sauce and jelly in medium saucepan; heat, stirring occasionally over medium heat until jelly is melted.  Pour over Lit’l Smokies® and stir to combine.
3. Cover and cook on HIGH for 2 hours.

Directions:

1. Open package of Lit’l Smokies^® and drain off any liquid; place in 3-quart slow cooker. 
2. Pour barbecue sauce over Lit’l Smokies^® and stir to combine.
3. Cover and cook on HIGH for 2 hours. Turn heat to LOW for serving.

Directions:

1. Open packages of Lit’l Smokies® and drain off any liquid. 
2. Combine beer, sugar and pepper in 3-quart slow cooker.   Stir until sugar dissolves.  Add sausage. 
3. Cover and cook on HIGH for 2 hours.

• Cook’s Tip:  Substitute Hillshire Farm® Smoked Sausage, cut in ½” slices for the Lit’l Smokies®.

Directions:

1. Preheat oven to 375°F. Open package of Lit’l Smokies® and drain off any liquid.
2. Unroll dough, separate at perforations, creating 12 strips. Cut each strip into thirds.  Wrap one piece of dough around each sausage pressing at edges to seal.  Place seam-side down on ungreased cookie sheet.  Sprinkle with poppy or sesame seeds, if desired.
3. Bake for 11-13 minutes or until lightly browned. Serve with mustard and ketchup, if desired.

Directions:

1. Preheat oven to 450°F.  Cut sausage into ¼” slices. 
2. Spread ½ of Alfredo sauce on first pizza crust.  Top with ½ each of spinach, basil, sliced sausage, mozzarella and feta cheese.  Repeat with remaining ingredients on second crust. 
3. Bake 11-13 minutes or until crust is brown and cheese is melted.  Let stand 5 minutes before slicing.

Directions:

1. Preheat oven to 400°F.  Open package of Lit’l Smokies® and drain off any liquid. Combine chili powder and cumin in a small bowl; add sausages and toss to coat evenly. 
2. Cut a thin slit partially through each sausage.   Place 1 cheese strip inside slit of each sausage.
3. Place filled sausage on one end of tortilla strip; roll up and secure with toothpick.  Place wrapped sausage on a large, lightly greased baking sheet.  Repeat with remaining sausages.
4. Bake 8-10 minutes or until sausages are hot and cheese is melted.  Serve with salsa if desired.

• Cook’s Tip:  Save time by stacking tortillas before cutting into strips.

Directions:

1. Preheat oven to 375°F.
2. Unroll dough, separate at perforations, creating 4 rectangles. Press perforations to seal.
3. Cut each rectangle lengthwise into 8 strips with a knife or pizza cutter, making a total of 32 strips. Wrap one strip of dough around each sausage stretching dough slightly to look like bandages.   Leave tip of sausage exposed to create face.  Place on ungreased cookie sheet.
4. Bake 10-13 minutes or until golden brown. Draw features with mustard on tip of sausage to create face.  Serve with mustard and ketchup, if desired.

Directions:

1. Open package of Lit’l Smokies® and drain off any liquid. 
2. Heat jelly and ketchup in a large skillet over medium heat, stirring occasionally until jelly is melted and mixture is smooth. 
3. Add drained sausages, cover and cook for 9-10 minutes, stirring occasionally until sausages are hot.

Directions:

1. Layer cherry peppers, artichoke hearts, asparagus, olives, onion and bell peppers in 13x 9-inch glass baking dish.  Pour dressing over vegetables and sprinkle with 1/3 cup of cheese.  Cover and refrigerate 1-2 hours.
2. Fold salami slices in half.  Drain vegetables, reserving dressing.  Arrange vegetables and salami in rows on serving platter.  Drizzle with reserved dressing.  Sprinkle with remaining 2/3 cup cheese.

Directions:

1. Open package of Lit’l Smokies® and drain off any liquid; set aside.  Combine remaining ingredients in medium saucepan; heat, stirring occasionally over medium heat until jelly is melted and mixture is smooth.
2. Add Lit’l Smokies®; heat 10 minutes or until sausages are hot.

• Cook’s Tip: Lit’l Party Delights will stay hot for hours in a slow cooker.   Substitute sliced Hillshire Farm® Smoked Sausage for the Lit’l Smokies® if desired.

Directions:

1. Preheat oven to 425°F.  Cut sausage on an angle in ¼” slices.   Place crusts on 2 baking sheets.  Top each crust with ½ of the sausage.  Layer ½ of remaining ingredients on each pizza in the order listed.
2. Bake 20 minutes or until crust is crisp and cheese is lightly browned.  Cut each pizza into 8 slices and serve.

Directions:

1. Cut sausage in half lengthwise, and then cut each half into 16 slices.  Place 1 sausage, 1 cheese cube and 1 olive on each frill pick.  Arrange on platter; cover and refrigerate until ready to serve.
2. Just before serving, combine ketchup, jam, vinegar and Worcestershire sauce in a small saucepan.  Heat over medium heat until warm and smooth.  Serve sausage dippers with sauce.

Directions:

1. Preheat oven to 425°F.  Cut summer sausage into thin slices.  Place split pita rounds on baking sheet. Top each pita with overlapping slices of summer sausage; sprinkle with cheese.
2. Bake 6-8 minutes or until hot and bubbly.  Cut each pita into 6 wedges.  Serve with salsa if desired.

Directions:

Cut or chop Deli Select very fine. Combine all ingredients in a bowl and mix well. Shape into a ball, then place on a serving dish.

Serve with wheat crackers or rye bread as an appetizer. Also good with celery, carrots, or other veggie sticks.

Directions:

1. In a small bowl, combine first 4 ingredients. Blend with hand mixer until smooth. Add green onions and red pepper; stir until well blended.
   
2. Stack 2 slices of pastrami on top of each other. Spread 1 tablespoon of cream cheese mixture over the slices. Roll the pickle spears in the slices.
   
3. In the same manner, roll pretzel rods in turkey slices spread with the cream cheese mixture. Wrap in plastic wrap and refrigerate at least 4 hours prior to serving.

Directions:

1. Preheat oven to 400°F.  Finely chop kielbasa; set aside.  
2. Combine cream cheese and green onion in small bowl.  Unfold both sheets of puff pastry.  Spread cream cheese mixture over both sheets to within ½ inch of edge.
3. Sprinkle chopped sausage over cheese mixture and press down lightly.  Roll up dough tightly from long side.  Cut each roll into 16 slices and place on 2 baking sheets.
4. Bake 23-25 minutes or until pastry is golden brown and crisp.  

Directions:

1. Preheat oven to 350°F.  Open package of Lit’l Smokies® and drain off any liquid. 
2. Skewer 1 pepper square, 1 sausage, 1 asparagus piece, 1 pineapple chunk and 1 tomato on each toothpick.
3. Place assembled skewers on 2 baking sheets; brush with sweet and sour sauce.  Bake 20 minutes or until vegetables are just tender.

• Cook’s Tip: Look for longer toothpicks (3½ inches) for this recipe in order to fit all the ingredients on each pick or cut pineapple and tomatoes in half before assembling.

Directions:

1. Open package of Lit’l Smokies® and heat according to package directions. 
2. Melt both cheeses over low heat in a heavy saucepan, stirring occasionally until smooth.  Add remaining ingredients, except bread; stir until blended and heated through.
3. If desired, pour dip into hollowed out bread loaf for serving; surround loaf with heated Lit’l Smokies®.  Dip may also be served from small slow cooker or fondue pot.

• *Cook’s Tip: Pasteurized prepared cheese product is sold in 16 ounce and 32 ounce loaves and does not require refrigeration until the package is opened.

Directions:

1. Cut sausage into small cubes; set aside.   Cut bread slices into 4 small squares each; place on 2 baking sheets.  Broil in 2 batches on HIGH for 1-2 minutes or until lightly toasted.
2. Preheat oven to 450°F.  Combine sausage, sour cream, horseradish and flour in medium bowl.   Place a small amount of sausage mixture on untoasted side of each bread square.
3. Bake 10-12 minutes or until sausage mixture is hot.  

Directions:

1. Preheat oven to 400°F.  Cut sausage into small cubes; place in medium bowl. 
2. Add cheese, mayonnaise, green onions, Worcestershire sauce, Cajun seasoning and paprika; stir lightly to combine.
3. Place bread slices on large baking sheet.  Top each slice with about 2 tablespoons of sausage mixture.
4. Bake 10-12 minutes or until cheese melts and sausage mixture is hot.  

Directions:

1. Thinly slice ham; set aside.
2. Combine mayonnaise, cream cheese and taco seasoning in large bowl, stirring until well blended.  Stir in black beans, corn, red pepper, onion and cilantro.
3. Spread ½ cup of cream cheese mixture on tortilla to within ½ inch of edge.  Sprinkle with ¼ cup cheese; lay slices of ham over cheese.
4. Tightly roll up tortilla; repeat with remaining ingredients.  Slice off ends of rolled tortillas and discard.  Cut remaining roll into 1½ inch slices.  If desired, uncut rolled tortillas can be wrapped in plastic wrap and refrigerated for up to 24 hours before slicing and serving.

• Cook’s Tip: 2 pkgs. (5 ounces each) Hillshire Farm® Deli Select® Ham or Turkey slices can be substituted for the ham.
  

Directions:

1. Preheat broiler on HIGH.  Cut sausage into small cubes; set aside.
2. Cut bread in half lengthwise then cut in half crosswise.  Combine olive oil and garlic; brush on cut sides of bread.  Place bread sections on a foil lined baking sheet.
3. Lay tomato slices on top of olive oil mixture.  Top with chopped sausage, both cheeses and sprinkle with oregano and basil.
4. Broil bruschetta 4“ from heat for 5 minutes or until cheese melts and edges of bread are slightly brown.  Cut each bread section into 3 slices and serve.

Directions:

1. Place cheese and salsa in microwave-safe bowl.  Microwave on HIGH for 2 minutes.
2. Stir in summer sausage.  Microwave on HIGH for 2 minutes.  Remove from microwave and stir until cheese is completely melted.  If cheese is not melted, microwave on HIGH 1 additional minute.
3. Serve warm with tortilla chips.

• *Cook’s Tip:  Pasteurized prepared cheese product is sold in 16 ounce and 32 ounce loaves and does not require refrigeration until the package is opened.

Directions:

1. Preheat oven to 375°F. Open package of Lit’l Smokiesâ and drain off any liquid; set aside.

2. Separate crescent rolls from both cans into 8 rectangles total; firmly press perforations to seal. Cut each rectangle into 6 squares.

3. Spread a small amount of mustard in center of each square. Place approximately ½ teaspoon of cranberry sauce on top of mustard. Place a sausage on top of cranberry sauce; bring up 2 opposite corners of dough over sausage and pinch to seal.

4. Place wrapped Lit’l Smokiesâ on a baking sheet. Bake 12-15 minutes or until golden brown. Serve with additional Dijon mustard if desired.

Directions:

1. Preheat oven to 400°F.
2. Cut each bacon slice into 3-4 pieces. Wrap each sausage with piece of bacon; secure with a toothpick. Place on a 15x10x1-inch baking pan.  Sprinkle evenly with brown sugar.
3. Bake for 15-20 minutes or until bacon is browned and brown sugar melts and forms a sauce.

• Tip: For a lower fat version, try it with Hillshire Farm® Turkey Lit'l Smokies® and turkey bacon.

Directions:

1. Preheat oven to 425°F. Cut sausages into 1/2-inch pieces. Combine olive oil and vinegar in a small bowl.

2. Spread each pita bread with olive oil mixture; top with tomatoes, sausage, cheese and basil.

3. Place on a baking sheet. Bake 12-15 minutes or until cheese is melted and sausage is hot.

Nutrition per serving: Serving size:1/4 of pizza, Calories: 140, Fat: 5g, Saturated Fat: 1.5 g, Cholesterol: 25 mg, Carbohydrates: 15g, Fiber: 2g, Sodium: 410 mg, Protein: 9g

Good source of protein.

Recipe Nutrition Calculation: All recipes were nutritionally analyzed using nutrient values provided by Genesis, Version 9.1 (ESHA Research), or were provided by manufacturers. The analysis does not include optional ingredients and is based on a single serving.