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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Humidity-controlled cheese storage — keep artisan cheese perfect
Sausage stuffer for charcuterie, forcemeat preparations
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Humidity-controlled cheese storage — keep artisan cheese perfect
Sausage stuffer for charcuterie, forcemeat preparations
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
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Preheat oven to 350°F. Cook sausage and apple in large skillet over MEDIUM-HIGH heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain. Return to skillet. Add cream cheese, cinnamon and pepper; mix well. Unroll dough on work surface. Separate each can of dough into 4 rectangles; firmly press perforations together to seal. Spread 3 tablespoons sausage mixture onto each rectangle. Roll up dough rectangles, starting at 1 long side of each. Pinch edges together to seal. Use serrated knife to cut each roll into 6 spirals. Place, cut sides down and 1 inch apart, on baking sheets. Sprinkle with nuts, if desired; press lightly into tops of spirals. Bake 13-15 minutes or until tops are golden brown and bottoms are crisp.