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1
Preheat your oven to 400 degrees F. In a skillet over medium heat, saute carrot and celery in 1 tablespoon of butter for about 5 minutes (just until it barely begins to soften).
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2
Remove from heat.
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3
In a medium mixing bowl combine carrots and celery, chicken sausage (casings removed), blue cheese, onion powder, cumin, and pepper.
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4
Mix until all ingredients are well combined.
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5
With a mini (ice cream type) scoop form as many mini meatballs as you have meat filling for.
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6
I ended up with about 24.
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7
Place mini meatballs on a parchment lined cookie sheet and bake them for 20 minutes.
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8
Remove from oven and place on paper towels to drain.
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9
Lower oven temperature to 350 degrees F.
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10
Meanwhile heat hot wing sauce in the microwave in a medium sized bowl for about 60 seconds.
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11
Then add 4 tablespoons of butter and stir until butter melts and is well incorporated.
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12
Coat a Bunt cake pan with cooking spray.
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13
Pop open the cans of rolls.
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14
There are 8 rolls in each package.
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15
Split each roll in two horizontally.
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16
They are layered so they actually come apart pretty easily.
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17
Depending on how may meatballs you end up with, you will probably have leftover dough.
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18
To assemble, place a meatball in the center of one roll half.
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19
Close dough around the meatball and seal (pinching dough together) as best you can.
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20
Dip dough covered meatball in prepared hot sauce and roll around to coat.
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21
Transfer the ball to the prepared Bunt pan.
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22
Repeat with all meatballs.
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23
Place filled Bunt pan in the oven and bake at 350 degrees F for 30 to 35 minutes.
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24
Remove from oven.
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25
Place a plate over the hot bread in the bunt pan and flip the pan over onto the plate.
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26
Bread should fall right out onto the plate with no problem.
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27
Serve with blue cheese and/or ranch dressing for dipping.
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28
Eat right away!
