Recipe courtesy of Rachael Ray’s 2, 4, 6, 8: Great Meals for Couples or Crowds
2 servings
7-8 ounces precooked chorizo, finely chopped
1/2 small onion, chopped
1 roasted red pepper, chopped
1 8-ounce package refrigerated crescent rolls
6 oz manchego cheese, grated
freshly ground black pepper
Preheat the oven according to the directions on the crescent roll package. Preheat a medium skillet over medium-high heat; add the chorizo and onions and cook, stirring every now and then, for about 4 minutes. (There is no need for any oil as the chorizo will render enough fat to deal with the onions.) Transfer the chorizo mixture to a bowl and add the roasted red peppers; stir to combine.
Unwrap the refrigerated crescent roll dough and separate into triangles. Arrange on a cookie sheet (I sprayed with Pam first). Place about a tablespoon of the chorizo mixture toward the wide end of a triangle and top that with about a tablespoon of the cheese. Roll the filled dough toward the pointed end. Don’t worry if some of the chorizo sneaks out as you’re rolling it. Repeat with remaining filling and dough. Sprinkle the rolls with a little freshly ground black pepper. Bake according to the package directions, anywhere from 11-13 minutes. Remove the bread bites from the oven and let them cool for a minute or two before serving.
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