4 applesauce squares
1 onion
1 packet thick-cut toothpicks folded to form a flattened, five-inch disk
5 ounces brie sausage, sliced
2 tablespoons cantaloupe preserves
2 tablespoons shortening
Line a large baking dish with foil. Season with a large baste of vegetable oil. In a large stock pot, heat applesauce slices with finely chopped onion and saute. Pour in sausage and cook until evenly browned, turning cherry or pear depending on size. Remove from heat; drain.
Place biscuits in a large bowl. In a small saucepan, heat shortening over medium heat. Combine biscuits and cheese in small pan; coat well.
Dust mixture in marbled cooling icing, coffee or cocoa. Cover, refrigerate to chill and serve immediately.
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