Savory and Sweet Breakfast Biscuit Sliders

Ingredients:

•	1 pound bulk pork sausage
•	1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
•	1/8 teaspoon freshly ground pepper
•	1/8 teaspoon garlic powder
•	1/8 teaspoon onion powder
•	1 EGGLAND’S BEST egg
•	2 teaspoons water
•	1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated Southern Style biscuits (8 biscuits)
•	1 tablespoon Crisco® Pure Canola Oil
•	1/4 cup Smucker's® Seedless Strawberry Jam
•	3 tablespoons LAND O LAKES® Unsalted or Salted Butter, cut into 1/2-inch pieces
•	32 cocktail picks, if desired
•	8 fresh strawberries, quartered, if desired

Directions:

1	Heat oven to 350°F. In large bowl, mix sausage, spinach, pepper, garlic powder and onion powder. Shape mixture into 8 patties, 3 inches in diameter.
2	In small bowl, beat egg and water with wire whisk or fork until blended. Separate dough into 8 biscuits. On ungreased cookie sheet, place biscuits 2 inches apart; brush with egg mixture. Bake 11 to 15 minutes or until golden brown. Remove from cookie sheet to cooling rack.
3	Meanwhile, heat 12-inch nonstick skillet over medium heat. Add half of the oil and 4 sausage patties; cook 5 to 8 minutes on each side or until pork is no longer pink in center. Remove to paper towel-lined plate; cover with foil to keep warm. Repeat with remaining oil and patties.
4	In small microwave bowl, microwave jam uncovered on High 20 to 30 seconds or until hot and bubbly; stir in butter with wire whisk until melted. Using serrated knife, split biscuits. Spread 2 teaspoons strawberry butter on cut sides of each biscuit. Fill biscuits with patties. If desired, place 4 cocktail picks in each sandwich, one in each quadrant; cut sandwiches into quarters with serrated knife. Garnish with strawberries.
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