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Ingredients
- 1 pound bulk Italian sausage
- 1 med. onion, finely minced
- 2 cloves garlic, finely minced
- 1 can refried beans (16 ounce)
- 1 can diced green chilies (4 ounce)
- 1/3 c. taco sauce
- 1/4 teaspoon salt
- 3/4 c. lowfat milk
- 2 large eggs, separated
- 4 c. Bisquick
- 2 c. shredded cheese
- Lowfat sour cream
- Taco sauce
Directions
- Cook sausage, garlic and onion till brown, drain. Stir in beans, chilies, 1/3 cup taco sauce and salt. Reserve. Heat oven to 450 degrees. Beat lowfat milk and egg yolks. Stir in Bisquick till soft dough forms. Knead 10 times. Cut dough in half. Roll into rectangle 18 x 12 inches. Cut into 9 rectangles. Spread 2 tbsp sausage mix down center. Sprinkle with cheese. Moisten edge, roll up, and pinch edges together. Place seam side down on cookie sheet. Brush with egg whites. Bake about 10 min or possibly till golden. Serve with lowfat sour cream and additional taco sauce, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 191g | |
| Recipe makes 12 servings | |
| Calories 446 | |
| Calories from Fat 229 | 51% |
| Total Fat 25.75g | 32% |
| Saturated Fat 10.34g | 41% |
| Trans Fat 0.01g | |
| Cholesterol 85mg | 28% |
| Sodium 1211mg | 50% |
| Potassium 410mg | 12% |
| Total Carbs 36.11g | 10% |
| Dietary Fiber 3.1g | 10% |
| Sugars 7.59g | 5% |
| Protein 17.31g | 28% |
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